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Lobster with spaghetti

Method

Serves: 3-50

Spaghetti alla carbonara

Spaghetti with White Clam Sauce

Minutes to make, a lifetime to master. How do you prefer your spaghetti carbonara? Try Rick Stein's classic, or change it up with a carbonara risotto from Delia.

This is a wonderful seafood pasta dish that combines the briny, buttery delicate taste of fresh clams, white wine, garlic and parsley with the wonderful "mouth feel" of al dente pasta...

This easy spaghetti dish is a great way to serve frozen cooked lobsters that are a little smaller, if each person gets a half..

  • Bring 4.5 litres/8 pints water to the boil in a large saucepan with eight teaspoons salt. Add the spaghetti and cook for nine minutes, or until al dente.

  • Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/1¼in wide.

  • Heat a large, deep frying pan over a medium-high heat, add the oil and the pancetta and fry until lightly golden. Add the garlic and parsley and cook for a few seconds, then remove from the heat and set aside.

  • Drain the spaghetti well, tip into the frying pan with the pancetta, garlic and parsley, add the beaten eggs and half the grated pecorino cheese and toss together well.


  • Season to taste with a little salt and black pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy. Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese.

RELATED EIGHTKEL RECIPES

400g/14oz dried spaghetti
175g/6¼oz piece smoked pancetta, rind removed
2 tbsp extra virgin olive oil
3 garlic cloves, finely chopped
handful flatleaf parsley leaves, finely chopped
3 large free-range eggs, beaten
50g/1¾oz pecorino sardo maturo (mature Sardinian pecorino), finely grated
salt and freshly ground black pepper, to taste

Ingredients

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Recipe posted by infility

Green Gourmet