Asher shares his favourite recipe for Spaghetti Carbonara, sourced from his favourite Italian Chef, Chef Vincenzo of “Vincenzo’s Plate.” Perfect comfort food for a winter’s day. #carbonara #fathersontime #vincenzosplate
Recipe:
– For al dente pasta, cook spaghetti for one minute less than instructed on the package, and so it can better absorb all the flavours of the carbonara sauce.
– Cut beef bacon into small pieces. Slowly crisp in pan on low heat. (the traditional ingredient is Guanciale) *Bacon is smoked and Guanciale is cured, so this changes the dish.
– Whisk three eggs in a bowl. Mix in a heaping mound of Pecorino cheese to taste. *Grind lots of black pepper into the bowl at this stage. (I did not, only because I don’t like pepper so much.)
– Once pasta is cooked, add it to the cooked bacon. Ladle in the sauce and add some of the starchy pasta water to enhance the creamy texture. Mix all the ingredients together.
– Add cracked pepper. Enjoy!
(Serves 2)