Italian

Shannon Bennett's pasta carbonara

Name: Shannon Bennett's pasta carbonara
Yield: 4
Cuisine: /italian
Ingredients: 6 eggs, at room temperature; 400g rigatoni pasta; 1/4 cup (60ml) extra virgin olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 cup (250ml) chicken stock; 1 cup (140g) shredded smoked ham (off the bone); 100g unsalted butter, chopped; 1/2 cup (40g) finely grated parmesan; Finely chopped flat-leaf parsley leaves, to serve

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by Shannon Bennett

Chef

Aug 08, 2018

“There are so many theories and stories surrounding this dish. Some of them are part-truths, some just fantasy. The only verified story that seems to prove its worth is that towards the end of the war, in and around Rome, food shortages were at their worst ever. American and Allied troops distributed rations consisting of powdered egg and tinned Spam. The locals used these to season water and then cooked it out with dried pasta. This method was then brought back to America and fast became a popular and easy recipe. Over time, Spam was replaced with bacon, and dried egg was swapped for fresh, grated cheese, which was always a desirable garnish. Sometime over the years, cream was added, which I am not a fan of. My version is a tasty and easy version that may surprise some” – Shannon Bennett

6 eggs, at room temperature
400g rigatoni pasta
1/4 cup (60ml) extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 cup (250ml) chicken stock
1 cup (140g) shredded smoked ham (off the bone)
100g unsalted butter, chopped
1/2 cup (40g) finely grated parmesan
Finely chopped flat-leaf parsley leaves, to serve

Method

1.

Bring a saucepan of water to the boil, carefully add eggs and cook for 6 minutes 30 seconds for soft-boiled. Remove immediately and transfer to a bowl of iced water. When cool enough to handle, peel and chop.
2.

Cook pasta in a large saucepan of boiling, salted water according to packet instructions. Drain, reserving 1/4 cup (60ml) pasta cooking water.
3.

Heat oil in a heavy-based saucepan over medium heat. Add onion and garlic, and cook, stirring occasionally, for 7 minutes or until softened but not coloured. Add stock, increase heat to high and bring to the boil. Cook, stirring occasionally, for 5 minutes or until reduced by two-thirds. Stir through ham and butter, and bring back to the boil for 30 seconds or until ham is warmed through. Remove from heat and gently fold through the pasta, reserved pasta water, parmesan eggs and some of the parsley. Serve immediately scattered with remaining parsley.