Mon, 21 June 2021
Serves 2
Ingredients
For The Carbonara
2 Tbsp Extra Virgin Olive Oil
200g Pancetta Or Bacon Lardons
2 Egg Yolks
3 Heaped Tbsp Of Grated Pecorino & Extra For Sprinkling
1 Tsp Black Peppercorns
250g Spaghetti
Salt
For The Salad
2 Large Handfuls Of Rocket
1 Heaped Tbsp Of Grated Pecorino
1 Tbsp Whole Almonds
Method
Before starting the carbonara prepare the salads ingredients by heating up a pan with a drizzle of olive oil, once hot add the almonds and toast them while tossing the pan. 2 minutes later they will be delicious and golden. Set aside until needed.
On a chopping board dice the pancetta, now place a heavy based pan onto a low heat with a drizzle of olive oil, sprinkle of black pepper and the diced pancetta. Leave the pan on a low heat until all the delicious fat renders out from the pancetta and it begins to turn crispy and golden.
While the pancetta is rendering, get yourself a large saucepan, fill it with water and place it on a high heat. Once boiling add a generous pinch of salt, and drop in the pasta, give it a stir and cook until the pasta is al dente – 6 minutes.
While everything is cooking grab a bowl and crack both egg yolks into the bowl along with the cheese and stir until a paste is formed. Don’t worry if it’s too loose, just add more cheese.
When the pancetta is crispy add the pasta and a good splash of the cooking water, bring to a boil, and remove from the heat.
Pop everything into the bowl along with the egg and cheese and mix very quickly. Add more cooking water if it’s too thick and if it’s too runny pop it back into pan and keep tossing.
Place into serving bowls immediately with a lavish dusting of grated pecorino.
Toss the rocket in a bowl with the almons, pecorino and a drizzle of olive oil. Serve alongside the carbonara and buon appetito!
