After lessons learned from an epic, time-consuming cooking session of Heston's ham and pea soup (over 5 hours of my life!!!), I decided to prepare one of his dishes that doesn't take that much time. This carbonara recipe seemed to be the perfect fit!
The challenging part of this recipe is not to overcook the pasta, which isn't hard to achieve if you pay close attention to the cooking time. Was it delicious? Yes. Will I make it again? Yes!
Ingredients：
40g salt 75g olive oil
2 medium onions (peeled and finely chopped)
2 cloves of garlic (peeled and finely chopped)
1-2 fresh red chillies (de-veined, de-seeded and finely chopped)
250g pancetta lardons
400g spaghetti
6 medium egg yolks
100g parmesan cheese (grated, plus extra for serving)
250g frozen peas
A pinch of salt and pepper
Steps：
1. Fill a large saucepan with 4kg cold water. Add salt. Cover with a lid and bring to the boil with medium-high heat.
2. In the meantime, put olive oil, onions, garlic and chilli into a frying pan. Place it over medium-low heat for 5 minutes.
3. Add pancetta and cook for another 5 minutes.
4. Once the water comes to a boil, add spaghetti and stir from time to time so they don't stick together.
5. After approximately 7 minutes, whisk egg yolks and parmesan together in a bowl and add a ladle of hot pasta water.
6. A minute or so before the spaghetti is cooked, remove the pancetta and onion from heat and add frozen peas.
7. Drain the spaghetti and add them to the pan together with the pancetta, onion and peas. Pour in the egg and cheese mixture and mix well.
8. Allow the spaghetti to sit for 2 minutes. Season with salt and ground pepper to taste. Stir thoroughly to incorporate everything.
9. Sprinkle more grated parmesan on top, then serve.
Original recipe from Heston Blumenthal at Home.
Comments