So following my previous post we have artichoke as an appetizer and I would suggest as a main course again a simple but flavored dish...so pancetta flavor with some white wine, Parmesan cheese and nutmeg sounded great!!
I love Nigella recipes because they tend to be very simple but the end result is delicious!
SPAGHETTI ALLA CARBONARA
|500g packet spaghetti|
|275g pancetta (aprox 1 stick)|
|2 teaspoons olive oil|
|60ml dry white wine or vermouth|
|50g Parmesan, freshly grated|
|60ml double cream|
|freshly grated nutmeg|
|1.||Put a large pan of salted water on to boil for the pasta. Cut the pancetta into 1 x 1.5cm cubes. If the pancetta has its rind on, cut it off – and use a bigger piece of pancetta, as the amount I’ve specified is for the prepared cubes – and put the rind in a pan with a film of oil and cook it gently to render down.|
|2.||Then in a large pan that will fit the pasta later, cook the pancetta cubes in the oil until crispy but not crunchy. Chuck over them the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.|
|3.||In a bowl, beat together the eggs, Parmesan, cream and some pepper. Cook the pasta more or less according to the packet instructions, but since you want it kept al dente start checking it 2 minutes before the wrapper says it’s done. Lower in a cup and remove approximately 125ml of the pasta water before draining. Put the other pan, the one with the bacon cubes, on the heat and add the drained pasta, tossing well to coat with the syrupy pancetta. Add a little of the reserved pasta water to lubricate if necessary.|
|4.||Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix. Grind over some more pepper and grate over the nutmeg, carry proudly aloft, and dive in.|
|5.||Serves two hungry people, much too much in love to say goodnight......|
There is nothing like good wine with some pasta..yumi!
Source Nigella Bites