500g pancetta bacon chopped into small chunks (I used 2 packets of Cure and Simple Pancetta)
2 shallots chopped finely
10 mushrooms of your choice chopped finely
6-8 cloves garlic depending on how many vampires you’re trying to ward off
400g of your favourite noodle pasta (We can’t be having any seashells in this recipe!)
7 egg yolks
100g Freshly grated Parmesan cheese NO CREAM!!!
Start the pan of salted water on boil so it’s ready when you need it. You might need a decent sized pan to fit all the cooked pasta as it’s surprising how big it expands so don’t be using one you usually warm your tin of beans in as you won’t get very far.
Cook the Pancetta on it’s own in a pan slowly to render out all of the lovely flavoursome fat in the rind. Cook it too quickly especially the air dried type of bacon and it will burn before the rind has rendered and you’re left with soggy gelatinous crap to chew on.
Once the bacon has cooked and has a nice crisp on it, remove from the pan and set aside. Now add the mushrooms to the pan of rendered fat, you might want to add an extra chunk of butter to add to the mushrooms to absorb a bit more artery clogging deliciousness to the mix. Cook for a few minutes then add the chopped shallots to start to brown too.
At the same time add the pasta to the boiling salted water and cook to desired time. I like a bit of bite but depending on if you’re using fresh or dried cook accordingly to the instructions for desired texture.
Add the garlic to the pan of mushrooms, shallots and add the bacon back in to cook for two minutes, add a good grinding of pepper before removing from the heat. Now remove the pasta from the water but before you drain all the water, take a mug of the cooking liquor.
Leave the pasta drip drain for a minute or two before adding to the pan and mixing with the ingredients. Add half of the grated parmesan to the beaten egg and pour evenly over the pasta mixture in the pan.Take a pair of tongs and mix to combine the egg and cheese mixture a bit before adding a couple of splashes of the reserved pasta cooking water. Continue to to combine the contents of the pan whilst sprinkling in the rest of the shredded cheese so you get a beautifully emulsified pasta noodle with helps the bacon, mushrooms and shallots to cling to.
Notice we didn’t add any cream like most commercial offerings? you really don’t need if as you get all the creaminess you need from the egg yolks, cheese and a helping hand from the cooking liquor to give it a bit of extra moisture.Marlborough
Divide into 4 bowls, top with some ground black pepper and a bit more shredded parmesan to taste. Can be enjoyed with a good glass of Marlborough Sauv Blanc and a crispy wedge of garlic bread.