For all of his innate healthiness, my husband’s favourite pasta sauce is Carbonara. I don’t mind a jot as it’s easy to prepare as opposed to a tomato based pasta sauce which requires a long time simmering and splattering scarlet splodges Jackson Pollack-style all over the stovetop. I was watching Nigella Feasts on DVD and saw her making this and I thought that the addition of the waiting wedge of Gorgonzola in my fridge would be a good partner.
It’s not exactly low fat but I figure that 2 eggs is a lot healthier than a cup of cream so I felt no guilt or remorse adding in the Gorgonzola. Besides only a small amount is needed to impart its distinctive aroma. Coupling the taste of Gorgonzola with bacon and parmesan and you’ve got a virtually remorse free zone based purely on the taste alone.
I also have a thing about freshly grated nutmeg. I find the pre-grated stuff taste like a pale imitation of freshly grated nutmeg with its brain-like interior so I risk skinning my fingers with the whole nutmeg seed thanks to my Microplane extra fine grater.
I never know how to plate pasta attractively so I played with the pasta trying to imitate how I’ve seen it done at restaurants. I wouldn’t say that I exactly got the hang of it but I did hopefully a reasonable imitation of it. I even tried to replicate the swirl of the spaghetti to the Barbara Barry plates.
Spaghetti Alla Gorgonzola Carbonara
An original recipe by Not Quite Nigella
Serves 2
- 250g spaghetti
- 2 rashers middle bacon rind removed
- 30ml dry white wine or vermouth
- 30g gorgonzola
- 2 eggs
- 1/4 cup freshly grated Parmesan
- 60ml heavy cream
- Freshly ground black pepper
- Freshly grated nutmeg
1. Put a large pan of water on to boil for the pasta.
2. In another large pan that will fit the pasta later, cook the bacon until cooked but not too browned. Pour over the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Pour this bacon and wine mixture in a bowl and set aside. Add gorgonzola on medium heat until it has melted and then add 30ml from the total 60ml to form a thick sauce. Take pan off heat.
3. In a bowl, beat together the eggs, Parmesan, cream, and pepper. Cook the pasta according to the packet instructions, but since you want it kept al dente start checking it 2 minutes before end of the recommended cooking time.
4. When the pasta is done, remove approximately 1/4 cup of the pasta water before draining. Put the pan with the bacon cubes and gorgonzola sauce back on the heat and add the drained pasta, tossing well to coat with the syrupy pancetta. Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix. Thin with the pasta water, if needed. Grind over some more pepper and grate over the nutmeg to serve.
5. To twirl take a long tined three prong fork and twirl getting in deep into the bowl. Have a small bowl ready and move the fork with the twisted pasta around it into the bowl and keep twirling until all of the pasta is around the fork. Then slide it from the small bowl to the plate.
Adapted from Feast by Nigella Lawson
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20 Comments | Add your own
Very elegant spaghetti! It’s been awhile since I’ve made carbonara – I’ll have to put it on the menu!
Very pretty plating–pasta is always so hard to style, especially with a creamy sauce.
Beautiful picture of the nutmeg–I quite agree, there’s no substitute for freshly grated nutmeg–and I love your addition of Gorgonzola. Yum!
Mmmm. I like how you arranged it, I’ve never seen it been done this way. I love carbonara too – I use this recipe that doesn’t use cream (which according to the chef who wrote it, is the “true” carbonara), which makes me feel like it’s slightly more healthy.
I got it from [www.itchefs-gvci.com/images/stories/recetas/receta_carbonara.pdf] if you’re interested.
Oh wow! I have made my feelings known regarding cream in carbonara, however this looks amazing and I am a total sucker for gorgonzola. Also, I echo your sentiments regarding the Jackson Pollack tomato based sauces however, I find making them in a large frypan a)obviously shortens the cooking time and b)less splatter. Can’t really avoid it when you’re cooking one of those sauces that absolutely needs the 2 hour simmer time though.
Looks very fine dining
4 mouthfuls of pasta hee hee. Yay for Gorgonzola chhheeesseeeeeee ^^!
How Gordon would decorate his spaghetti dish?
It look yummy, however I notice that there are not many bacon around in the plate?
What is special about gorgonzola and why seem some people love it?
Been a lurker for a while, and just have to say this dish just looks so good.
Hi Barbara-Thankyou! My husband always pines for it so I end up making it quite often
Hi Angela-Thanks, it does get slippery
Thanks, sometimes I’ve found the pre grated stuff is like dust in taste! Freshly grated one reminds me of custard tarts too which is just an added olfactory bonus
Hi Su-yin-Thankyou and thanks for the link, I’ll check it out
Hi Shannon-Me too, it’s such a delicious blue cheese. I’ve tried it in a large frypan but I find that that creates the most splatter (maybe mine isn’t wide enough?). Perhaps a deep pot is definitely in order, the more height for the sauce to jump the better
Hi FFichiban-Thankyou! It is like 4 forkfuls of pasta indeed
Hi Lilia-I don’t know how Gordon would do it!
Well you can put as much bacon as you want, there is bacon wrapped within the twirls too. But I think there is plenty of bacon there!
You should try Gorgonzola, it’s a very rich and luscious blue cheese.
Hi Jean-Hello and welcome! Thankyou so much
mm yum. I’ll never forget my eureka moment with carbonara with the recipe from Stephanie Alexander’s Cook’s Companion..no cream in sight. Bliss!
I really need recipes like this since Now i have to cook meals myself and I m not that great cook I m more in desserts than in cooking. This recipe looks yummy and easy I m trying it this week. Thanks
You didn’t mention in your blog comment last night that you’d made carbonara yourself?
I made my Weight Watchers recipe Saturday night and posted it Sunday arvo.. what a surprise to come here and find that you did your version. And right now.. as I type, I happen to be eating spaghetti with a blue cheese sauce in it.. too many co-incidences!
Looks yummy!
I’m yet to own a microplane. I keep ‘visiting’ them in kitchenware stores.
What a gorgeous way to serve spaghetti – I made spaghetti on the weekend (which I rarely do!), and just plonked it unceremoniously on the plate – hence you will never see a photo of it!
Gorgeous presentation Lorraine. The best I’ve seen of pasta in a long time – including in restaurants!
I almost fogot, your answer to no splatter is conductive stove from LG which is used by Tetsuya. He told the audience that you can cook milk in the pan without angry splatter around when you try to pour it on the side of the pot with LG new stove, the conductive stove. However, it may be very expensive.
Hi reemski-I should pick up Cook’s Companion more often but I’m more often lured by photos! I’ll definitely give that a try though!
Hi snookydoodle-I like desserts too, there’s more allowance to being pretty
This is really easy though and delicious, especially if you add the vermouth or wine (it makes a big difference).
Hi Maria-Yes coincidence indeed. Blue cheese and pasta is a great combination!
Microplanes are amazing, you’ll be amazed at how you managed to survive with a regular grater!
Hi Cakelaw-My husband would prefer it your way, I think he likes getting more rather than 4 forkfuls of it (which is the size I prefer)
Hi Christie-Thanks so much!
Hi Lilia-I can imagine it would be very expensive and I can put up with some splatter instead
i have NEVER seen spaghetti served like that! i love it! little mounds of heaven.
Hi grace-Thanks so much!
I can never make my pasta dishes look beautiful like this one here, Lorraine! Lovely!
Oh you’ve just reminded me.. the boy was requesting carbonara the other day…
Hi Patricia-I’m sure yours look gorgeous! I think I just lucked out getting the spaghetti twirled on the plate.
Hi Y-Funnily enough, my husband has had this twice since, he’s a fan!
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