Spaghetti alla carbonara

I’ve been asked to post the recipe for spaghetti alla carbonara. Well, I am very proud that people are following my blog. So, my dear friend, here you have your recipe, I hope you really enjoy it. Before starting  I have to clarify few things: the typical ingredients for the original spaghetti alla carbonare are guanciale and pecorino cheese. Guanciale is an Italian cured meat but I could not find it in Dublin.  Instead I have used unsmoked bacon, it’s a very good option. Also, if you do not have pecorino cheese you can always use grated parmesan cheese. Last tip before we start: do not put any kind of cream in the pasta. I know some people add white cream or besciamella…DON’T! If you want to cook the real carbonara the below are the ingredients you need, nothing else.

What you need:

  • 200 g spaghetti;
  • 150 g guanciale or unsmoked bacon;
  • 2 eggs;
  • 80 g pecorino;
  • extra virgin olive oil;
  • black pepper;

How to make it:

Bring to the boil some water , add 2 tbs of salt and cook the spaghetti. While the pasta is cooking, dice up the guanciale (or the bacon) and add it to a non sticky pan on a warm heat. Cook the guanciale for few minutes. When the fat is melting remove the pan from the fire and in a large bowl beat the 2 eggs.  Add the pecorino to the eggs and keep aside.

Drain the spaghetti, put them to the bowl with the eggs, add the guanciale and toss. IMPORTANT: make sure you don’t put the eggs mixture on the heating otherwise you will have spaghetti with omelette.

Finish  your dish with some more cheese, extra virgin olive oil and black pepper and serve immediately.

 

 

Frittelle

Today is pancake‘s Tuesday but it is also the last day of the Carnival. One of the traditional desserts for this time of the year are Frittelle. They are sweet deep fried balls made with raisins or apples. In some parts of Italy (in Venice for instance) they are filled with cream or Nutella. Only one word to describe them..DELICIOUS (avoid them if you are on a diet!).

BEFORE YOU START you need to keep in mind few things about frittelle: first of all you will fry a lot so your kitchen will be VERY smelly after! Also don’t worry if your frittelle will look like little monsters, this is normal! You will need a lot of practice before having the “perfect frittella”

What you need:

  • 120 g plain flour;
  • 80 g self-raising flour;
  • 2 eggs ;
  • 50 g butter;
  • 60 g sugar;
  • 70 ml milk;
  • lemon essence or lemon zest;
  • 1oo grams sultans or 2 chopped apples;
  • 1 pinch of salt;
  • sunflower oil for frying;

How to make it:

Warm up the oil in a big pan. Sift together the flour, the baking powder and the sugar. Add to the “dry ingredients” the melted butter, the eggs (one at time), the milk, the lemon zest and the pinch of salt. Combine well all the ingredients until you have a smooth and fluid dough. The last step is to add the sultans or the apple.
Now comes the hardest part: with 2 teaspoons gather a small amount of dough and drop it into the boiling oil, like if you want to create small balls. IMPORTANT: do not fry too many spoons of dough at the same time or it will be a mess. Depending on the size of the pot but I suggest you not to fry more than 5 frittelle at the time. It will take you more time but you won’t waste anything.

Make sure you turn your frittelle while they are frying so they will get the same colour on all sides and you won’t burn them. Once they are golden brown drain them well and place them on a kitchen paper to absorb the extra oil.

Once all the frittelle are ready, let them cool down and only when they are completely cold sift them with icing sugar.