Kazza the Blank One

Cooked this from Jamie's (antichef) take on Marcella Hazan's Spaghetti Carbonara before I went on holidays.  Only with different ingredients on account of I didn't have pancetta or spaghetti in the house.

So the idea is you're meant to heat up 3-4 tablespoons of olive oil.

Then add four split cloves of garlic - fry until golden then remove.  I chopped mine cause the recipe was on the computer and I was winging it a little.  And probably overcooked them.   Whoops.  You're then meant to remove the garlic (I just ate it all later) to leave the oil infused.

Then you're meant to fry 500g of chopped pancetta.  I only used 250g of bacon.  Add 1/4 cup dry white wine and reduce a little.

Meanwhile, whisk up two eggs, and add 1/4 cup grated pecorino romano, 1/2 cup parmagiana regianno (both of which I just just winged it and probably added too much, but you can never have too much cheese), 2 tbsp chopped parsley (I don't think I had any of this either - think I just used dried herbs), and pepper.

Then you're meant to add the cooked spaghetti to the egg mix and mix in the pancetta

So it was easy enough and nice enough.. but a little.. bland ..?  Probably because there wasn't enough bacon/pancetta.  And it was odd with low carb fettucini instead of spaghetti.  I'd do this again, but maybe heat the sauce a little rather than adding it cold, and add a little more salt (or just a lot more bacon/pancetta).