As most of you already are aware, that Chef Antonio Carluccio, best known for his B.B.C. Tv Series, Two Greedy Italians had died on November 8th, 2017. Being a grand enthusiast of all his books and Dvds which we own, I had decided to prepare his renowned Carbonara, however, I subbed " Iberian Jabugo Ham " from Jabugo, Huelva as it is a Sunday. ( I do not eat bacon, so I could not sub this product, however, panceta or bacon also work well as subs .. )
Here is a terrific tiny récipe which works fabulously with linguini or spaghetti or tagliatelli too .. And a quick salad which I served with it ..
Ingredients for 2:
220 Grams of pasta of choice ( I prepared with freshly made Goat cheese stuffed Ravioli )
25 grams of Cheek of porc ( Guanciale ), or bacon, or panceta, or Proscuitto or Iberian Black foot acorn fed ham .. Dice into tiny cubes or tiny strips.
2 Tablesp. Bio Italian Evoo
2 extra large non transgenetic eggs
50 grams of Aged Reggiano Parmesan or Pecorino Sardo
Freshly ground black pepper
Salt ( use cautions ) to taste
1) Cook the pasta in a large stock pot of boiling salted wáter until al dente or to your own taste.
2) Heat the Evoo in a sauté-ing skillet and sauté the ham or bacon or the guanciale porc cheek until crisp.
3) Lightly beat the eggs in a large glass bowl and add the grated cheese and black pepper ..
4) When the pasta is ready, drain and add to the sauté skillet and combine with the porc. Then mix well to coat and remove from flame ..
5) Allow to cool slightly, and then add the cheese & egg mixture and toss gently ..
6) Serve immediately with a White wine of choice .. We had a bottle of Prosecco .. And an Endive, red blueberry, chickpea, mozzarella di bufala, walnut and pear salad with a light Bio Evoo from Italy & Champagne vinerar ..
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