RECIPES FROM PASTA EVENT, 28th JUNE 2008
Spaghetti Carbonara
16 oz spaghetti
2 eggs
2 egg yolks
2/3 cup grated Parmesan cheese (plus a little extra for serving)
2 tablespoons olive oil
1 oz. butter
2 garlic cloves
7 oz pancetta, cut into small strips
Serves 4
Cook the spaghetti until al dente. Meanwhile, mix the eggs, egg yolks and parmesan together in a bowl and season lightly.
Heat the oil and butter in a large frying pan. Bruise the garlic cloves with the back of a knife and add to the pan with the pancetta. Cook over moderate heat until the pancetta is crisp, discarding the garlic when it becomes golden.
Drain the spaghetti, add to the frying pan and toss well. Remove from the heat and stir in the egg mixture. Serve immediately with Parmesan.
Spaghetti Alla Checca
An uncooked pasta sauce, ideal for summer dining when tomatoes and basil are at their best
5 tomatoes, seeded and diced
4 cloves garlic, minced
1/2 cup chopped fresh basil
1/2 cup olive oil
2 tablespoons grated Parmesan cheese
1 pound spaghetti
Combine tomatoes, garlic, basil, and olive oil in a non-metal bowl. Season to taste.
Cover with plastic wrap. Allow to sit at room temperature at least 2 hours
Cook spaghetti in a large pot of boiling salted water until al dente. Drain. Pour uncooked sauce over hot pasta, and toss. Add grated parmigiano
