Prep: 5min | Cook: 15min | Serves Four
Harry Fisher from Fire to Fork brings a little bit of Italy to the camp cook up in this episode of 'Bloke Cooks Food'. This easy and delicious Spaghetti Carbonara is sure to be a hit at camp and might even win you some brownie points with your Italian mates. Buon Appetito!
Ingredients
- 500g of spaghetti
- 250g of thick cut pancetta
- 3 eggs (2 whole and 1 egg yolk)
- 2 crushed cloves of garlic (optional and sinful)
- Salt and pepper
- 120g of parmesan (or pecorino for extra points)
- Parsley
Gear
- Pot
- Frypan or wok
- Mug
- Grater
- Tongs
Method
- Bring some water to the boil and add about one-and-a-half tablespoons of salt. Once it's come to a rolling boil, add the pasta and cook until it's al dente.
- While the water is coming to a boil, dice the pancetta into small cubes and fry it on a medium heat in a frypan until it has browned and the fat has started to render out nicely. About two minutes before you're finished, drop in the garlic and stir it until it's fragrant.
- Beat the eggs and extra yolks together in a bowl and mix in pepper and the parmesan.
- Once the pasta is cooked, drain it, but don't rinse it, and take the frypan off the heat. Tip the spaghetti into the pan with the fatty pancetta and garlic, mixing it around to coat the pasta in the fat.
- After it has steamed for about 45 seconds, pour the egg and cheese mix into the pasta and stir quickly until everything is coated. It's important to do this quickly so that the egg and fat combine, creating a creamy, delicious sauce that sticks to the pasta. If you mix too slow, or if the pan is too hot, you'll scramble the eggs. Serve with an additional sprinkle of parmesan and a sprig of parsley, to make it seem healthy.
Although this recipe only really has five ingredients, it's important that they're good quality and fresh - especially the eggs. Grate your own parmesan, rather than buying it pre-shaved and get the best spaghetti you can find. If you can't get pancetta, a thick-cut and fatty bacon will suffice the fat is important.
Fire to Fork Book
If you liked this recipe, there's plenty more where that came from! Get your hands on the Fire to Fork: Adventure Cooking book for over 200+ pages of recipes, guides, photos and the culmination of years of work by Harry Fisher
About the author
Fire to Fork
Harry Fisher has made it his mission to prove that camp cooking doesn’t have to be dull cooking. Through his personal brand 'Fire to Fork', Harry brings together his experiences to deliver campfire meals that'll set your taste buds and sense of adventure alight.