Who doesn’t love a Spaghetti Carbonara? There was a wild part of me that considered flinging myself into my challenge of cooking through the whole of Nigella Lawson’s How To Eat with something I’ve never tackled before, but that way lies madness. Instead, I decided to start gently.
Like a lot of people, I’m never tempted to create an elaborate dinner after work. Frankly, I’d rather sit on the sofa and watch Netflix, then stand at the hob. I had a flip through the recipes, looking for something simple and week-night dinner friendly.
Carbonara is a pretty classic weeknight dinner, but like many things, the British have ruined it. We’ve all had those Carbonaras that have been made with cream. Frankly, they’re crap. The proper Italian way is more than creamy enough without glugging double cream everywhere.
Nigella’s version thankfully doesn’t have any cream in sight. The creaminess comes from retaining some of the pasta water, the egg, and some butter.
I have never yet cooked a recipe entirely as I supposed to, and this was no different. I think Nigella will forgive me though, as my adaptions were being incredibly lazy and buying ready grated Parmesan (grating cheese is one of the most tedious tasks, I think) and having to opt for ready diced Pancetta, as I couldn’t find a whole chunk for a sensible price.
I actually ended up cooking this recipe twice this week, as my photos were truly dreadful the first time. The second time round, a few days after my first go, I found I only needed to read through the recipe once before I started to remind myself of amounts, and then didn’t need it again. A safe sign of a recipe that works and deserves it’s place in regular dinner rotation.
I’m calling recipe one a resounding success! Find the recipe for yourself here.
What are your thoughts on Carbonara? Are you traditional all the way, or are you all about the extra cream?