A carbonara is one of those dishes people get very passionate about... cream or no cream, whole eggs, or yolks only. This pancetta spaghetti carbonara synthesizes some of the best advice. With the addition of slow-roasted tomatoes, the result was simply delicious.
1small head broccolisubstitute asparagus if you prefer
100gpancettasubstitute a good bacon if you prefer
1/2cupgrated parmesan cheeseor Parmigiano-Reggiano if its within your budget
4clovesgarlic
30gbutter
1/2round camembert at room temperature
Instructions
Spread the cherry tomatoes on a baking tray. Lay the sprigs of thyme on top. Drizzle with olive oil then put in the oven for 2 hours at 140 degC.
Remove from oven, remove the thyme sprigs, and allow to cool.
Chop up the broccoli to get small florets
Saute the broccoli in a little olive oil and 10 g butter in a large pan (as we will add the pasta to it later). Broccoli should still be crisp, about 2 minutes
Remove the broccoli and set aside
Saute the pancetta in the oil and butter used for the broccoli. Allow the fat to render, but don’t allow to get too crispy
While the pan is still warm, add the other 20 g butter and allow to melt
Trim the rind from the camembert, leaving the very soft or runny centre. Enjoy the rind with a glass of wine.
Gently whisk together the 2 eggs, 2 egg yolks, 1/4 cup of parmesan, and the runny camembert centre.
Add the spaghetti to salted boiling water and cook until al dente (about 8 minutes)
Retain 1/2 cup of the water, and drain the rest.
Add the pasta to the pan with the pancetta and coat with the oil and butter.
Add the broccoli, egg and camembert mixture, and cooking water to the pasta. Use tongs to mix well.
After a couple of minutes the pasta should be coated with a creamy textured sauce
Serve with the roasted tomatoes. Sprinkle with the remaining parmesan.