RECIPE: Spaghetti Carbonara with Acquasala Salad and Cast-Iron Garlic Bread

Posted by Stephen Barrett on

 

Spaghetti Carbonara with Acquasala Salad and Cast-Iron Garlic Bread

 Serves 4 people | 30-45 mins

 

Ingredients 

Spaghetti Carbonara:

  • 2 Eggs
  • 2 Egg Yolks (4 eggs in total at room temperature)
  • 3/4 cup (95 g) Parmesan or other hard cheese - grated
  • 1 tbsp Olive Oil
  • 150g Pancetta or Bacon – cubed or diced
  • 1 box Dried Spaghetti Noodles
  • 1 bunch Fresh Parsley - chopped
  • Good quality Salt and Freshly Cracked Black Pepper to taste


Acquasala Salad :

  • 2 large Tomatoes – Chopped
  • 150 g Stale Ciabatta (can use bread of your choice, but try to ensure it is stale)
  • 1 Shallot (can substitute with red onion)
  • 100 ml Kalamata Olives – whole
  • 1 bunch Oregano
  • 3 tbsp Olive Oil
  • Flaky Sea Salt (I like using Newfoundland Salt Company)

 Cast Iron Garlic Bread:

  • 4 slices Bread – thick cut (I prefer sourdough, but any bread will work)
  • 2 tbsp Butter
  • 1 tbsp Olive Oil
  • 2 Garlic Cloves
  • Fresh Herbs of your choice – Thyme or Rosemary work well
  • Flaky Sea Salt and freshly ground Black Pepper

 

Instructions

Spaghetti Carbonara:

  • Bring large pot of salted water to boil.
  • Remove egg yolks from 2 Eggs
  • In a large bowl mix 2 Eggs, 2 Egg Yolks, ½ cup of grated Hard Cheese. Season with salt and black pepper.
  • Dice 150 g Bacon or Pancetta.
  • Heat 1 tsp Olive Oil in large skillet to medium and add Pancetta. Cook until crispy and remove from skillet. Turn heat to low.
  • Add box of Spaghetti to boiling water and cook to suggested cooking time.
  • Reserve 1 cup of Pasta water and drain once cooked.
  • Add cooked pasta to skillet over low heat and stir. Turn off heat and add Pancetta and Egg/Cheese Mixture. Mix.
  • Add 1 cup of Pasta Water and stir until creamy.
  • Add Salt and Pepper to taste.
  • Coarsely chop 1 bunch of Parsley.
  • Put Pasta into serving bowl until ready to eat.
  • Garnish with Parsley.

Acquasala Salad:

  • Roughly chop 2 Tomatoes and put into bowl with juices.
  • Tear 150 g Stale Bread into small chunks and add to bowl.
  • Slice 1 Shallots into rings. Separate rings and add to bowl.
  • Add whole Olives to bowl.
  • Drizzle with Olive Oil and sprinkle Oregano leaves.
  • Let sit for 10-15 minutes before serving.
  • Finish with sprinkle of Flaky Sea Salt and freshly ground Black Pepper


Cast-Iron Garlic Bread:

  • Cut 4 slices of Bread.
  • Heat cast-iron pan to high.
  • Add 2 tbsp Butter and 1 tbsp Olive Oil to hot pan.
  • Crack 2 Garlic Bulbs and add to melted butter.
  • Add Herbs to hot pan.
  • Add Bread and cook on high until crispy on one side. Flip and cook until second side is crispy.
  • Remove Bread from pan and serve.


Enjoy!

 
Copyright © 2021 by Seasoned Plate | Chef Stephen Barrett


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