Dean's childhood favourite: Spaghetti Carbonara
Dean Edwards is going Back to the Future in the kitchen, recreating his favourite meal from 30 years ago!
Smokey spaghetti carbonara: Serves 4
Ingredients:
220g spaghetti3 egg yolks70g cream cheese70g grated Parmesan cheese, plus extra for servingBlack pepper to season200g smoked pancetta, cubed1 tbsp olive oil1 clove garlic, lightly crushedFew sprigs flat leaf parsley for garnish
Method:
Cook the pasta according to packet instructions then drain, making sure you reserve some of the cooking liquid to make the sauce.
Combine the yolks, cream cheese and Parmesan in a bowl along with a good grinding of black pepper and set aside.
Fry the pancetta in the olive oil for 2-3 minutes until starting to turn golden, stir in the garlic then cook for a further couple of minutes.
Toss the pasta through the cooked pancetta then remove from the heat, pour in the egg mix then stir well to combine. Add some of the reserved cooking liquid until the sauce is lovely and glossy.
To serve sprinkle with parsley then grate over some more parmesan cheese and enjoy with the tear and share garlic bread.
Tear & Share Garlic Loaf: Serves 4
Ingredients:
1 small loaf, preferably round120g salted butter, melted6 cloves garlic, crushed2 tbsp parsley, finely chopped100g sunblushed tomatoes, finely chopped100g Cheddar cheese, grated
Method:
Cut the loaf approximately 1” apart in a diamond pattern being careful not to cut all of the way through.
Mix the butter, garlic, parsley and tomatoes in a bowl then spoon this in between the cuts in the loaf.
Place onto a baking tray, cover with foil and bake at 180C/gas mark 4 for 10 minutes
Remove from the oven, pull the foil back and sprinkle over the cheese pushing some down into the gaps.
Return to the oven, uncovered for 10 minutes until golden and the cheese has melted.
Serve with the smokey spaghetti carbonara.