In the UK we don’t take the same calm response to snow that our friends do in Scandinavia. Two days into ‘The Beast From The East” supermarket shelves have been desecrated, so here’s a recipe that you should be able to make with what’s left in the fridge – one of my favourites Spaghetti alla Carbonara.
A good Carbonara is hard to come by, it’s a firm family ‘midweek’ dish – but Carbonara out in the UK is always a little disappointing, that was until I eat it at River Café, London.
The River Café is renowned for the very finest Italian produce married with genuine Italian cooking techniques in the kitchen, and a great sense of fun in the restaurant.
The beautiful thing about the River Café is that it keeps on doing what it has always done: bringing you the best.
Serves 2 (Good portions)
- 220g Spaghetti
- 25g Pancetta cut into small cubes.
- 2 tbsp olive oil
- 2 eggs
- 50g Parmesan cheese (or aged pecorino) freshly grated.
- Freshly ground black pepper.
Cook the pasta in a large pan of boiling salted water until al dente.
Meanwhile, heat the oil in a pan and fry the pancetta until crisp. Lightly beat the eggs in a large bowl with the grated cheese and pepper. When the pasta is ready, drain and add to the pan with the pancetta. Then mix well to coat everything. Take off the heat. Allow to cool slightly. Then add the egg and cheese mixture. Stir to coat the pasta and serve immediately.
Curl up by the fire and enjoy with a good glass of red.