Spaghetti Carbonara, Cordoba Style.

El Niño hasn’t given us a break since I got here from my last trip. It’s been incredibly hot, humid and stormy. (I can’t believe some people prefer summer over other seasons… any other season beats summer in my book)

And you know how much I like cold days, how I use the weather as an excuse to indulge and cook for hours, specially comfort food, digging through all the bookmarked websites I saved from my advertising hours. So when I finally found a breezy day to enjoy pasta, I didn’t hesitate one second to choose this dish. I had a major craving since watching that Master of None’s episode so that part was easy.

This recipe belongs to Jaime Oliver’s website, but I took the liberty to adapt it to the ingredients that I could find where I live, in Argentina. Sometimes it’s hard to adapt a recipe and get it right, and some of the ingredients are virtually impossible to acquire in my city.

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My substitute for Pecorino Cheese.
But I got great results with this one, so I suggest you try it yourself. It might not be the authentic carbonara… but I can wait to try that for whenever I can travel to Italy, right?

Ingredients


Egg yolks, 3
Parmesan cheese, 80 g
Sea Salt
Black Pepper
Pancetta, 150 g
Spaghetti, 200 g (the fresher, the better – but works with dry pasta as well)
Garlic, 1 clove
Extra Virgin Olive Oil

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Look at that pancetta chunk, oh my lord!
Method

Separate de egg yolks and place them in a bowl. Then, grate half of the cheese in the bowl, season with pepper (don’t be shy) and mix well.

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Cut any hard skin off the pancetta and set aside, then chop the meat.

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In the meantime, cook the spaghetti in a large pan of boiling salted water.

Rub all the extra grease of the pancetta in a large frying pan, then place over a medium-high heat. Crush the garlic clove and add it to the pan and leave it to flavor the fat for a minute. Add the pancetta, cook for 4 minutes, or until it starts to brown. If the chunks are  bit larger (like mine), leave it for about 7 minutes.

Take out the pieces of garlic and discard, and then drain the spaghetti reserving about 1 quarter-liter of the cooking water. Add the spaghetti to the pancetta pan, toss well over the heat and then remove the pan from the heat.

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Now is when the magic happens: add a generous splash of the cooking water and toss well, season with pepper, then pour in the egg yolk mixture – the pan will help to cook the egg gently. Toss well, adding more cooking water until it looks glossy and tasty!

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A cheesy majestic dish!

Grate in the remains of your parmesan and add an extra twist of pepper.

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√ Finished Product 

Now you know: you can always make your own version of your cravings. They’re all yours, after all. What are you craving today? Let me know in the comment section and I’ll be adding it to my upcoming recipe list 🙂

Thanks for joining me! I hope you have a great weekend, and Stay Tuned to Kilo India Delta… we’re already in the verge of an upcoming trip that I can’t wait to share with you!

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