BARBETTA

• 2-8 Elizabeth St, Paddington NSW 2021
• 9331008893310088
• www.barbetta.com.au

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CALAMARATA ALLA CARBONARA

Barbetta’s spin on the classic Roman carbonara is prepared with our house made calamarata pasta – a neighbourhood favourite!

Serves 4

INGREDIENTS
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

METHOD
Bring a large pot of water to boil.
Remove rind from pancetta and chop finely.
Grate both cheeses and mix together.
Beat eggs in a medium bowl, season with pepper. Set ingredients aside.
Add salt to boiling water, add pasta, boil for 8-10 minutes or until al dente.
While the pasta is cooking, fry pancetta with a tablespoon of evoo. Cook until pancetta is golden and crisp. Keep in the pan, turn heat on low.
When the pasta is cooked, drain water, place in frying pan with pancetta. (Don’t throw pasta water away!)
Mix most of the cheese with eggs, keeping a small handful of cheese aside for later.
Remove pasta and pancetta from heat.
Quickly pour in egg and cheese mixture. Using tongs or long fork, lift pasta so it mixes easily with the egg mixture, which thickens but doesn’t scramble and everything is coated. Add several tablespoons of pasta water to moisten. Season with a little salt if needed.
Divide pasta into 4 bowls. Serve immediately with remaining cheese and black pepper. If the pasta dries, splash a small amount of hot pasta water to revive.

Buon Appetito