recipe - The perfect carbonara - The Guardian

The perfect carbonara

Tagliatelle carbonara prosciutto

Serves 4

350g dried egg tagliatelle
300g prosciutto slices, cut into strips 1cm wide
100g unsalted butter
150ml white wine
6 egg yolks
50g parmesan, freshly grated, plus extra for serving
50g aged pecorino, freshly grated
extra-virgin olive oil

Heat 1tbs of olive oil in a thick-bottomed pan, add two thirds of the prosciutto and fry very briefly. Add half of the butter and the wine. Simmer for 2-3 minutes, just to combine the wine with the butter and the prosciutto juices. Mix the egg yolks with the cheeses and season. Cook the tagliatelle in boiling salted water until al dente, then drain, reserving a few tablespoons of the pasta water.

Add the pasta to the prosciutto then stir in the egg mixture, letting the heat of the pasta cook the egg. Add the reserved cooking water if the sauce seems too thick. Stir in the remaining prosciutto and serve with extra parmesan.

from http://www.guardian.co.uk/lifeandstyle/2006/oct/22/foodanddrink.features3

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