Matthew's Carbonara
A community recipe by letsindulgeNot tested or verified by Nigella.com
Introduction
Ultimate comfort food. Rich and creamy, with an unexpected sweetness.
Ultimate comfort food. Rich and creamy, with an unexpected sweetness.
Ingredients
Serves: 4
- 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.
Additional Information
Feel free to use whatever pasta you want. I use Penne sometimes. Don't be alarmed about the cinnamon, it adds depth and warmth. Don't worry, even though the heat is off while you add the sauce, the liquid egg will cook instantly as the pasta is hot hot hot! If the heat was on it would give you scrambled eggs!
Feel free to use whatever pasta you want. I use Penne sometimes. Don't be alarmed about the cinnamon, it adds depth and warmth. Don't worry, even though the heat is off while you add the sauce, the liquid egg will cook instantly as the pasta is hot hot hot! If the heat was on it would give you scrambled eggs!
Tell us what you think
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What 1 Other has said
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Posted by lol1510 on 12th December 2011
Show more commentsThis is delicious! And a great touch with the cinnamon. Thanks!