Oak Smoked Crispy Pancetta Carbonara with Wild Rocket and Parmesan
Ingredients
- 180g British dry cured thinly sliced pancetta, air dried and smoked
- Table salt
- 500g spaghetti
- 1 tbsp olive oil
- 4 cloves of garlic, peeled and finely chopped
- 3 large free range eggs
- 100ml double cream
- 50g parmesan, finely grated
- 25g pecorino, finely grated
- 10g fresh parsley, finely chopped
- 100g wild rocket
- 50g parmesan, shaved with a peeler
- Sea salt and cracked black pepper
- 1/2 tbsp extra virgin olive oil
Method
To cook:
Preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit/gas mark 6. Place 8 rashers of the pancetta, spaced apart, on a baking tray and cook in the oven for 6-8 minutes until golden brown and crisp. Place a sheet of kitchen towel on a plate, put the crispy pancetta on top, and set to one side.
Bring a deep saucepan 3/4 filled with salted water to the boil. Carefully add the spaghetti and stir so that the pasta does not stick together. Cook the pasta as per the packet instructions. Finely chop the remaining pancetta. Put the olive oil, pancetta and garlic into a large frying pan and cook over a medium heat until golden brown and crispy. Crack the eggs into a bowl, add the double cream, cheeses and chopped parsley, and whisk together. Drain the pasta, retaining 100ml of pasta water. Transfer the pasta to the frying pan with the garlic and pancetta, and stir together over a low heat. Add the water and pour in the egg mixture. Stir through the pasta until it is coated and the sauce thickens but not starting to scramble.
To serve:
In a bowl, toss the rocket with olive oil. Using tongs twist the pasta into the centre of a bowl, place a ball of rocket on top followed by 2 rashers of pancetta and finish with Parmesan shavings. Season with sea salt and cracked black pepper over the top and drizzle with extra virgin olive oil.