Today I made pasta carbonara with a recipe found on the Realfood Cookbook.
I have received this interesting book from the Real Food Festival which holds regular food markets on the London South Bank and brings together local producers for a great foodie experience.
Real food is all about great tasting, sustainably and ethically produced food and I am a great supporter of this philosophy.
The idea is to re-connect people back to where their food comes from and to promote the idea of buying directly from the people who actually produce our food.
This is a classic Roman dish and an ideal last minute meal (as the author says) because it is quick to prepare.
Some people add cream to it depending on taste but I prefer mine without it like the original Roman recipe.
- Prep Time : 30 minutes
- Cook Time : 30 minutes
Put a large pan of water to boil on a high heat.
In a large pan gently fry the onion with 2 tbsp of olive oil adding the pancetta as well until the onion starts to brown and the pancetta is crisp.
As it cooks the pancetta will release some oil, get rid of some of that oil with a spoon and replace it with the remaining olive oil. This will give a fresher flavour to your carbonara. Set aside.
When the water comes to the boil add the salt and stir in the pasta. Cover the pan until the water boils again then leave uncovered. Stir occasionally.
Cook the pasta al dente by cooking it 1minute less than it says on the packet.
Just before the pasta is ready, put the frying pan with the onion and the pancetta on a gentle heat. Drain the pasta and then, while still hot, mix it with the beaten egg and the cheese mixture. Stir well, then pour the mixture into the frying pan and turn up the heat.
Toss rapidly over the heat until cooked to your liking: ideally the eggs should be cooked but creamy.
Sprinkle with chopped parsley and chilli powder.
Carbonara needs to be eaten immediately.