Page 10 - Elvin Chan 145979 Reading Texts and Vocabulary Project (Individual)

PROCEDURE ESSAY

How to Make Spaghetti Carbonara

Food truly is something that can make the dullest of souls smile. Everybody has their
own favourite food. Mine, for example, would be spaghetti carbonara. For this specific recipe,
this can feed just one person. So if you are planning to make it for your entire family, just adjust
the measurements accordingly. In total, the amount of time to make this carbonara is about 30
minutes, 10 minutes to prepare all the ingredients and 20 minutes cook time.

Now, here are the ingredients. 1 large egg yolk, 1/4 cup freshly grated Parmesan
cheese,1/2 teaspoon freshly ground black pepper, or more or less to taste, 1/4 cup diced
pancetta, 1 small to medium garlic clove, minced. A splash of white wine, chicken stock, or
even rosé or red wine if that’s what you have in your fridge. 1/8 pound spaghetti. Last but not
least, 1 tablespoon of salt. Before preparing the ingredients, put a large pot of water on to boil
for the pasta. As the water heats, find a big bowl for tossing and serving the pasta.

Firstly, crack an egg, separate the yolk from the white. Whisk the egg yolk, Parmesan
cheese, and black pepper together in the bowl with a fork to make a thick paste. Set aside. Next,
cook the pancetta in a skillet over medium-low heat until the fat is rendered and the pieces
are crisp, about 5 to 7 minutes. When the cubes are well-browned, stir in the garlic and cook
for a minute to mingle the flavours. Add just a splash of wine to the pan. Stir to deglaze, getting
all those good browned bits off the bottom and into the sauce. This ensures your carbonara
sauce will have lots of flavour and becomes delicious. After that, remove from the heat.

When the water comes to a boil, add 1 tablespoon of salt to the pot, then put in the
spaghetti. Stir in the spaghetti with tongs. Remember to keep an eye on the boiling pasta, make
sure not to overcook it. While the spaghetti cooks, add the cooled pancetta sauce to the egg
and cheese mixture in the serving bowl. When the pasta is al-dente, use the tongs to transfer
the spaghetti directly from the cooking pot into the serving bowl. Note that the pasta needs to
be piping hot and a little drippy with its cooking water. Mix and toss with the tongs, adding
extra pasta water as needed to meld everything into a luscious coating for each spaghetti
strands. Lastly, taste for seasoning before eating. The final dish might need a little bit of salt
but the Parmesan and pancetta usually take care of the saltiness factor on their own.
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