Carbonara

Carbonara

By
From
Melts
Makes
4
Prep
15 mins
Cooking time
15 mins
Photographer
Jaqui Melville

This classic pasta dish is delicious, and how many times have you added a bit too much pasta so that you have some left over? Well don’t throw it away. Refrigerate it. It firms up brilliantly: perfect to add into a sandwich to then be toasted. If you don’t have any leftover carbonara, follow this recipe to make it fresh and turn it into a mouth-watering toastie carb-fest for four.

Ingredients

Quantity Ingredient
8 slices white bread
4 tablespoons butter,, room temperature

carbonara

Quantity Ingredient
350g spaghetti
or linguini
2 garlic cloves, peeled
50g unsalted butter
100g pancetta cubes
3 large eggs
50g grated pecorino
50g grated parmesan
sea salt
freshly ground black pepper

Method

  1. To make the carbonara, bring a large saucepan of water to the boil. Dissolve 1 teaspoon of salt in the water and add the spaghetti. Simmer for 10 minutes or until al dente.
  2. While the pasta is cooking, crush the garlic with the flat side of a large knife to bruise it. Heat a large high-sided frying pan over a medium heat and melt the butter. Fry the pancetta and garlic for 5 minutes, stirring often. When the pancetta is golden and crisp, turn the heat right down, remove the garlic with a slotted spoon and discard.
  3. Use tongs to transfer the cooked pasta into the frying pan with the pancetta and toss them together; don’t drain the spaghetti first, just lift it straight out of the water. You want some of the cooking liquid to go into the frying pan too as it will start to make the sauce.
  4. Beat and season the eggs in a bowl, then mix in the cheeses. Take the pan of spaghetti and pancetta off the heat and quickly pour the egg mixture into the pan. Use the tongs to lift and stir the spaghetti around the pan so the sauce thickens and everything gets coated. Taste and add more seasoning if needed.
  5. Transfer the carbonara into a large bowl, allow it to cool slightly, then put it in the fridge for at least 15 minutes until it has cooled and firmed up.
  6. Butter each slice of bread on one side and lay 4 of the slices butter-side down. Spoon the carbonara onto the slices, then close the sandwiches with the other slices, buttered sides facing out.
  7. Heat a large heavy-based frying pan over a medium heat. Lay the sandwiches in the pan (you may need to cook them in batches) and press down with a spatula. Cook for 3–4 minutes each side, or until the toast is golden and the carbonara has warmed through inside. Alternatively, cook the sandwiches in a toasted sandwich maker or a panini press.

best bread:

  • white
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