BARBETTA’S CALAMARATA CARBONARA
It’s getting cooler – we need to start preparing for hibernation.
And what better way to warm yourself up and prepare for a frosty night in then by whipping up a delicious batch of pasta that’s so good it’s as if Nonna made it?! Our very talented friends at Barbetta have kindly shared their authentic and now not-so-secret recipe to make the most perfect comforting dish. Grazie Mille!!
So what are you waiting for? Get into the kitchen, pop on your apron and let your inner Italian out.
Cominciare (To Start)
100g flat pancetta
50g pecorino cheese
50g parmesan cheese
3 large eggs
350g dried calamarata pasta (or spaghetti)
2 tablespoons sea salt
1 tablespoon extra virgin olive oil
Freshly grated black pepper to taste
Put a large saucepan of water to boil
Remove the rind from the pancetta & finely chop
Finely grate both cheeses and mix them together
Beat eggs in a medium bowl and season with pepper. Set ingredients aside
Add salt to boiling water, ad
d pasta & boil for 8-10 minutes or until al dente (just cooked)
While the pasta is cooking, fry the pancetta with a tablespoon of extra virgin olive oil. Cook until the pancetta is golden & crisp. Keep in pan and turn heat on low.
When the pasta is cooked, drain water and place pasta in frying pan with pancetta. (Don’t worry if a little water drops in the pan as well and don’t throw the pasta water away yet)
Mix most of the cheese in with the eggs, keeping a small handful for sprinkling over later.
Take the pan of pasta & pancetta off heat.
Quickly pour in egg and cheese mixture. Using tongs or a long fork, lift up the pasta so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated. Add extra pasta 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.
Divide pasta into 4 bowls. Serve immediately with a little sprinkling of the remaining cheese & 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. Serves 4
If you’ve had a crack and it’s just not working out don’t stress.
Just head on over to Barbetta in Paddington to eat any of their seriously drool worthy dishes. We’re not joking, we are obsessed. It even got Nonna Giovanna’s tick of approval.