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Ash Pollard's Carbonara

  • 4 4

  • Preparation time:

  • Cooking time:

Ingredients

1 packet of spaghetti
2 tbs of vinegar
4 eggs
80g proscuitto, thinly sliced
80g unsalted butter
2 tbs flat-leaf parsley, chopped
2/3 cup Parmesan cheese
Salt and pepper
Fresh chives

Method

Pop two medium saucepans filled with water on the stove, one with a sprinkle of salt and the other with the vinegar. Make sure you know which is which!

Bring the vinegar water to a gentle simmer, give the water a swirl to make a whirlpool and then crack the eggs in one at a time. Poach for 3 minutes. Drain and set aside in a bowl covered with cling film to keep warm.

Bring the salted water to the boil and add the spaghetti. Whilst the pasta is cooking, add the butter to a large frying pan to melt. When the pasta is al dente (roughly nine minutes) drain, reserving two tablespoons of pasta water.

Add the pasta to the fry pan along with the prosciutto, parsley, parmesan, reserved pasta water and salt and pepper to season. Give it a good mix then divide amongst pasta bowls. Top each one with a poached egg and extra pecorino if you’re a cheese fanatic like me!

Notes