Spanish Chorizo Spaghetti Carbonara Gimme Some Oven Recipes

SPAGHETTI CARBONARA

Steps:

• Heat a large stockpot of generously-salted water until boiling.
• In a measuring cup or medium mixing bowl, whisk together the eggs, egg yolks, grated cheese, plus a few twists of freshly-cracked black pepper until combined. Set aside for later.
• Meanwhile, cook the guanciale (or pancetta/bacon) in a large sauté pan over medium-high heat until browned and slightly-crispy, about 7 minutes. Remove pan from the heat, use a slotted spoon to transfer the guanciale to a clean plate (leaving the leftover grease in the pan) and set both aside for later.
• Add the pasta to the boiling water and cook until 1 minute shy of al dente. Midway through, use a measuring cup to carefully scoop out about 1 cup of the starchy pasta water. Then while vigorously whisking the egg mixture with one hand, very slowly drizzle the hot water into the eggs with your other hand until the water is incorporated. (Be sure to constantly whisk the eggs, or else they will scramble!)
• Once the pasta is nearly al dente and ready to go, use tongs or a spider spoon to transfer the pasta immediately from the stockpot to the large sauté pan with the bacon grease. Place the sauté pan over medium heat, add an additional 1/2 cup of the starchy pasta water to the pasta, then toss, toss, toss the pasta for 1 minute until it is al dente.
• Then, using one hand to continue tossing the pasta, use your other hand to slowly drizzle the egg mixture into the pasta and toss until combined. (Do not add the eggs too quickly or they will scramble!) Continue tossing until the eggs form a glossy sauce that coats all of the pasta, adding in extra scoops of starchy pasta water if needed to thin out the sauce. Add the guanciale and toss to combine.
• Serve immediately, garnished with an extra crack of black pepper (plus extra grated cheese, if desired).

ULTIMATE SPAGHETTI CARBONARA RECIPE

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.