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Matthew's Carbonara

A community recipe by letsindulge

Not tested or verified by Nigella.com

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Introduction

Ultimate comfort food. Rich and creamy, with an unexpected sweetness.

Ingredients

Serves: 4

Metric Cups

1 pinch of salt
1 pinch of pepper
nutmeg (freshly grated)
2 teaspoons olive oil
275 grams pancetta (or lardons)
100 millilitres dry white wine
1 pinch of ground cinnamon
500 grams spaghetti (or linguine)
4 large eggs (organic)
100 millilitres double cream
100 grams grated Parmesan

1 pinch of salt
1 pinch of pepper
nutmeg (freshly grated)
2 teaspoons olive oil
10 ounces pancetta (or lardons)
3½ fluid ounces dry white wine
1 pinch of ground cinnamon
18 ounces spaghetti (or linguine)
4 large eggs (organic)
3½ fluid ounces heavy cream
4 ounces grated Parmesan

Method

Matthew's Carbonara is a community recipe submitted by letsindulge and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat the oil in a large pan ( big enough to fit the pasta later ) and fry the pancetta cubes until browned.

Pour over the white wine and let it bubble away so it deglazes the pan, add the cinnamon and turn off the heat.

In a bowl beat together the eggs, cream and cheese and season with salt and lots of pepper.

Cook your pasta according to instructions, when cooked reserve some pasta water ( about 100ml ).

Put the bacon back on the heat and add your cooked, drained pasta and the water.

Toss together and turn off the heat again. Now add your egg and cream sauce, toss together quickly and grate over some nutmeg and more black pepper. Dig in!