RECIPES WITH SPAGHETTI RECIPES

SPAGHETTI RECIPES - BBC GOOD FOOD

Spaghetti recipes - BBC Good Food image

Serve up a sensational spaghetti dish for dinner. Choose from classic Italian pasta recipes such as spaghetti Bolognese, carbonara, puttanesca and many more.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

ULTIMATE SPAGHETTI CARBONARA RECIPE | BBC GOOD FOOD

Ultimate spaghetti carbonara recipe | BBC Good Food image

Discover how to make superb spaghetti carbonara. This cheesy pasta dish is an Italian favourite and with the right technique, you can make it perfect every time

Provided by Angela Nilsen

Categories Dinner, Main course

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 8

Ingredients

100g pancetta
50g pecorino cheese
50g parmesan
3 large eggs
350g spaghetti
2 plump garlic cloves, peeled and left whole
50g unsalted butter
sea salt and freshly ground black pepper

Steps:

Put a large saucepan of water on to boil.
Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.
Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.
Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.
Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

Nutrition Facts : Calories 655 calories, FatContent 31 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 66 grams carbohydrates, FiberContent 3 grams fiber, ProteinContent 32 grams protein, SodiumContent 2.02 milligram of sodium

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