Spaghetti Carbonara

I’m approaching the revision period for my final exams. In doing so, I am discovering an intense ability to procrastinate. Turns out there are just questions in life that bother me more than  what was the cultural significance of Renaissance inventories. Like what the heck is going on with Brexit and Trump, sure, but also whether I’ll ever learn how to do perfect winged eye liner. Which shady character is the actual villain in series three of Broadchurch. The real life mystery of what exactly was going on with Hiddleswift last summer. How to make the perfect carbonara.

I love carbonara, but for years I have been making not-very-good ones and going along with it because it involved bacon, carbs and cheese and so could never be that bad. But then in New York last summer I had the ultimate fancy restaurant carbonara; one of those ones with an egg yolk on top to pierce and let flow down throughout the spaghetti. It showed me just how perfect a good carbonara could be and I knew I’d never be going to back to mildly scrambled versions. I would never claim this is a traditional version – I love the luxuriousness of the added cream too much – but it’s my favourite version and that is all I need. Maybe if I served it to Tom Hiddleston he’d explain everything?

Spaghetti Carbonara

Serves 1

  • 100g spaghetti
  • 3 rashers of streaky bacon
  • 2 egg yolks
  • splash of double cream
  • parmesan, to grate

Cook the spaghetti in a large saucepan of boiling water until al dente, about 8-10 minutes.

Meanwhile, fry the bacon until crisp. Drain on kitchen paper and snip into 2cm pieces.

Mix the egg yolks with the double cream in a mug. When the spaghetti is done, remove 2tbsp of the cooking water and mix in with the egg and cream.

Drain the spaghetti and return to the warm saucepan. Add the egg and bacon and stir to coat the pasta evenly and create a sauce. Pour into a bowl and top with plenty of grated parmesan.

Shakshuka

Let’s talk about what makes brunch so great. Aside from half a tin of fruit cocktail in primary school (fighting with my sister over the cherries) and a brief flirtation with brain-food muesli during exams, my mornings tend to be noticeably absent of food. Breakfast, with its connotations of 7am alarms, mainlining coffee and choosing between the early bus or an extra slice of toast, has never been something I’ve quite mastered. Brunch, on the other hand, is something I can get on board with.

Shakshuka

Lazy Sunday brunches can take many forms. Debriefing with friends about all the gossip from the night before. Refusing to move from bed, reading the papers and cuddling a reluctant kitten. Planning an elaborate day of plans before abandoning them all in favour of Netflix. Whatever your Sunday style, all these options can benefit from the inclusion of a big bowl of shakshuka. My version is super simple, with the chorizo being the secret ingredient that adds depth and flavour to your sauce without having to simmer it for hours. The feta adds salty tang, the mint gives freshness and of course, no breakfast is complete without the perfect insta-worthy oozing egg yolk. Make this next weekend – you can thank me later.

Shakshuka

Serves 2

  • 1 onion
  • 250g chopped chorizo
  • 1 large clove of garlic
  • 1 tin of chopped tomatoes
  • 2 eggs
  • 50g feta
  • small bunch of mint, finely chopped

Finely chop the onion and fry in a frying pan over a medium heat in a generous glug of olive oil until soft but not coloured. Add the chorizo and continue to cook until it goes crispy. Crush the garlic clove and add to the mixture and fry for a minute to cook out.

Add the tinned tomatoes and season generously with salt and pepper (you could also add a pinch of dried chilli flakes at this point if you like a bit of extra heat). Simmer for 5-10 minutes until thickened slightly.

Make two wells in the tomato mixture and crack an egg into each one. Cover with a lid (or baking tray if your frying pan doesn’t have one) and leave for 3-5 minutes until the white is cooked through but the yolk is still soft.

Remove from the heat. Crumble over the feta and sprinkle with the mint. Enjoy!