Here’s one that everyone gets wrong. We grew up on carbonara sauce out of a little plastic bottle and Mum would just cut in some ham and serve it with garlic bread, like I feel every other British household does. What is our obsession with serving Italian food with store-bought baguettes filled with mystery green butter and forgetting about them in the oven?
Anyway, this is carbonara done properly. Shout-out to the Romans.
CARBONARA
100g guanciale (cheek bacon), cubed
2 egg yolks
30g parmesan cheese, finely grated
1 tsp freshly cracked black pepper, plus extra to serve (optional)
250g penne
salt
Start off by bringing a pan of salted water up to a rolling boil.
Slowly render the guanciale in a cold pan over a medium heat. The guanciale will become glassy as it renders – we’re looking for it to colour on all sides, but to not go completely crispy. Just give it a nice little golden suntan.
Add the egg yolks, cheese, and a couple of cracks of pepper to a bowl. Don’t worry about mixing them, just leave them be.
Cook the pasta for a minute less than the packet instructions, keeping the guanciale warm without burning it.
Turn the heat up to high on the guanciale, add in your pasta and a few spoons of cooking water. Toss the pasta and the guanciale together so the water thickens with the fat from the guanciale.
Add the pasta and guanciale to the bowl with the eggs and cheese. Add a little spoon of pasta water and stir until smooth and silky. If you feel your sauce is too wishy-washy, add it to the pan and toss it; the residual heat in the pan will thicken the sauce.
Diese Geschichte stammt aus der January 3-13 2023-Ausgabe von New Zealand Listener.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent ? Anmelden
Diese Geschichte stammt aus der January 3-13 2023-Ausgabe von New Zealand Listener.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
A big noise
Scott Kara pays tribute to alternative rock figurehead Steve Albini.
Fiddling on the roof
After the doco recut by Peter Jackson, the original Let It Be returns as odd as ever.
Get with the pilgrim
Australian film-maker Bill Bennett thought turning his Camino de Santiago experience into a movie would be a good walk ruined. But he did it anyway.
The real queen of Bridgerton
Regency women would have a ball if they were transported from 'the Ton' to the present day, author Julia Quinn says.
Setting boundaries
A giant in the philosophy of gender seems unwilling to engage with alternative points of view or the reality of biological sex.
Affair of the heart
Miranda July's second novel, a wild ride through an unconventional relationship, is not for the faint-hearted.
A continent of no laws
A Kiwi investigative journalist has spent 21 years trying to get to the bottom of what many believe is the suspicious death of an Australian scientist in Antarctica.
I'm Jo Peck again
Four weeks after her 60th birthday, Jo Peck's husband of 25 years told her he was seeing someone else. In a new book, she details how shock and disbelief made way for happiness and contentment.
A mayor for everyone
The Far North's first Māori mayor is one of an emerging political generation bringing equity to the forefront. But a government reversal on Māori wards looms as a stumbling block.
We need to talk about dying
Whether by choice or weight of numbers, more of us will die at home in future. And with pressure to ease assisted dying restrictions, the gaps in community-based care need fixing - before time runs out.
