Carbonara
Recipe by Nathan Lowey, head chef at Campagnolo Restaurant, Vancouver
Ingredients:
1 egg (organic)
to taste Pecorino Romano
3 tbsp guanciale (cut into lardons)
to taste extra virgin olive oil
to taste salt
120 g spaghetti (fresh)
2 tbsp red onion (sliced)
to taste white wine
to taste black pepper
Method:
1.Crack an egg in a bowl and add Pecorino Romano, mixing until a paste forms
2.In a sauté pan, caramelize guanciale in a film of olive oil
3.Add spaghetti to a pot of boiling, salted water and stir well
4.Add onions to the pan and cook until soft
5.Add white wine to pan. Cook until almost dry, add 3 to 4 oz of water and remove from heat
6.Spaghetti cooks for three to four minutes (to taste). Before it’s ready, add it to sauce
7.Cook noodles in the sauce for another minute or so, adding water as needed
8.Add egg and Pecorino Romano mix off the heat, and toss with pasta
9.Add pepper as needed (it shouldn’t need salt) and adjust consistency as needed
Yield: serves one
