Food with JP passion - Authentic Italian Carbonara

By JP Kennedy

john paul kennedy is a self-taught cook and an avid fan of collecting cookery books with a passion for good old-fashioned home cooking. His passion for proper family cooking stems from his TWO Grandmothers, who were both excellent cooks, one of whom was a trained chef. JP promises to bring us plenty of family-inspired recipes and tasty treats while showing us how to get the basics right.

I’ve never been a big fan of creamy sauces, hence I’d never tried carbonara before until a trip to Pesaro in Italy four years ago.

There in a beautiful Italian restaurant called Polo I was encouraged by my Auntie Liz to try the authentic Italian version of this dish.

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I can now say I am a complete convert, but only to the authentic Italian version.

What I adore about this recipe is that it uses very few ingredients, and it is quick and simple but utterly delicious. It’s best served immediately after preparation.

Ingredients (Serves 2 generously)

  • 100g Good quality pancetta bacon
  • 350g spaghetti
  • 100g freshly grated Parmesan cheese
  • 2 eggs
  • Fresh parsley
  • Cracked black pepper

Method:

1. In a large pot of salted boiling water pop in the spaghetti and cook for about 8–10 minutes

2. In a separate frying pan on medium heat fry off the pancetta in a little olive oil until nice and crispy. Set this aside

3. In a bowl or large measuring jug whisk together the eggs and Parmesan cheese

4. Once the pasta is cooked drain and toss back into the pot

5. Working quickly, add the pancetta and egg / parmesan mixture and mix well to ensure all of the pasta is well coated

6. Season with cracked black pepper, fresh parsley and a further grating of fresh Parmesan. Serve immediately

This is the perfect go-to mid-week supper after a hard day’s work. Fresh, simple, and quick and easy to prepare, you can have supper from hob to the table in 20 minutes, and best of all, it doesn’t compromise on taste.

Unlike a lot of versions served outside Italy, it’s not covered in glutinous amounts of heavy cream.

The eggs and the Parmesan do all of the work; glossing each strand of pasta generously but not over indulgently, so this recipe is much lighter and much more delicious.

Now that my hob is back in action I’m looking forward to making this for supper some evening this week. I hope you all enjoy this recipe.

Bon Appetito!

Contact JP on:

Twitter: @JPKCooking
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Instagram: jpkennedy.kennedy

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