Last night, my flatmate made what was essentially a carbonara, made with goat’s cheese (she’s dairy intolerant), peas and pancetta. It was good. Really good. Tonight, I’m home alone and was craving carbonara again so I thought I would try my hand at it to see if I could do as well. Technically, I have made carbonara before- about 10 years ago- but it turned into cheesey scrambled eggs and my friend and I fed it to her dog. With that in mind, I decided it would be a good idea to google a recipe instead of going off my cooking instincts. The one I found was from BBC Good Food and looked pretty straight forward but required snazzy cheese. Well, parmesan isn’t that snazzy but I don’t even know what pecorino cheese is. I only had access to plain old cheddar and some feta- so I had to adapt the recipe a bit. Here’s how things ended up: Ingredients- One Portion
- 100g spaghetti
- 1 egg
- 25g cheddar cheese
- 25g pancetta (to be honest, I could have done with a bit more)
- 1 clove garlic
- Dollop of butter/margarine
- Black pepper
- Optional: feta cheese
- Add the spaghetti into a pan of boiling water and cook for about 10 minutes (or until it is as done as you like it).
- Slice the pancetta (unless you do what I did and buy it pre-diced) and peel the garlic before crushing it with the back of a knife. Melt the butter in a pan and fry the garlic and the pancetta, until it is golden, on a medium heat.
- Crack the egg into a bowl, beat it and then add a couple of grinds of black pepper. Grate the cheese and mix it into the egg.
- Remove the garlic from the pan and add in the spaghetti, using tongs, when it’s cooked. Mix it all together and take the pan off the heat.
- Pour the cheese and egg mixture into the pasta pan and use the tongs to lift the pasta until it is covered in the sauce. If you want it a bit saucy/it looks a bit dry, add in a couple of spoons of the water you used to cook the pasta in.
- Serve! Since I had some feta to hand (and since I’ve now started eating it with everything), I cut up a few small chunks and sprinkled them on the top. I also grated a bit more cheddar on top, as large amounts of cheddar makes everything better.