Creamy Spaghetti alla Carbonara - Nigella Lawson

Adapted from Nigella Lawson's book 'Feast' this has to be the best Spaghetti Carbonara recipe ever.

Although adding cream to carbonara is not really authentic at all.

Creamy Spaghetti Carbonara

Now it's certainly not a good thing if you're trying to lose weight (as I am at the moment) but I'm sure it won't hurt every now and then.

Nigella Lawson actually uses a whole 500g pack of spaghetti and says it serves 2 greedy people. Now, we are greedy, but seriously 500g is a LOT of pasta even for us!

The lovely creamy sauce with a slight saltiness of the bacon and perfectly cooked pasta.

Nothing more is needed apart from a glass or two of wine.

Grind over some more pepper and grate over the nutmeg and if you wish a little more Parmesan. Serve with the rest of the wine.

If you can use pancetta it is better than bacon.You'll find it in any good supermarket.

Pancetta from Waitrose

Maybe you really don't approve of adding cream and are looking for Classic Spaghetti Carbonara no cream recipe?


cream, spaghetti carbonara, nigella lawson ,recipe
pasta,dinner,main
English
Yield: 2
Author:
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Creamy Spaghetti Carbonara

Creamy Spaghetti Carbonara

Spaghetti carbonara with cream is wrong I know, but it is delicious!

Ingredients:

  • 250g spaghetti - avoid the quick cook stuff it will go mushy
  • a tiny amount of olive oil
  • Pancetta lardons or 8 rashers of smoked streak bacon - cut into strips
  • 1 clove of garlic - peeled and squashed, but not chopped
  • 60ml dry white wine
  • 4 eggs - free-range, of course
  • 50g Parmesan (a large handful) - freshly grated
  • black pepper
  • 120ml double cream
  • some freshly grated nutmeg

Instructions:

  1. Put a large pan of salted water on to boil for the pasta.
  2. Then using a large pan that will fit the pasta later, cook the bacon in a little oil until crispy but not crunchy.
  3. Add the garlic.
  4. Now add in the white wine or and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left.
  5. Take the pan off the heat, remove and discard the garlic.
  6. In a bowl, beat together the eggs, Parmesan, cream and some black pepper.
  7. Cook the pasta according to the packet instructions, but since you want it kept al dente start checking it 2 minutes before it should be done.
  8. Lower in a cup and remove approximately 125ml of the pasta water before draining.
  9. Put the other pan, the one with the bacon back on the heat and add the drained pasta, tossing well to coat with the syrupy bacon.
  10. Add a just little of the reserved pasta water if you need to (if it looks too dry) - remembering the cream still has to go in.
  11. Take the pan off the heat again and wait a minute before adding the eggs (or you will have scrambled egg) and cheese mixture and mix everything together to coat.
  12. Grind over some more pepper and grate over the nutmeg and if you wish a little more Parmesan. 
  13. Serve with the rest of the wine!
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2 comments

  1. This is such a comforting dish Jan!!!! I could eat bowl of this for breakfast right now!

    ReplyDelete
  2. Love carbonara! I'll try this during this weekend.

    ReplyDelete

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Cheers
Jan