RECIPE: Spaghetti Carbonara with Acquasala Salad

 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!

 
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