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HOW TO

STEP BY STEP

 

  1. Bring a pan with at least 2 litres of water to a rolling boil and add your bay leaf.
  2. Season with 2 heaped teaspoons of salt. The water must taste like the sea.
  3. Pop a shallow pasta bowl into an oven pre-heated to 75ºC to warm.
  4. Tease the spaghetti apart in the event that it has clumped at all.
  5. Plunge into the boiling water for 90 seconds.
  6. Warm the supplied pasta water and bacon sauce together in a pan, preferably with curved sides so you can toss/roll the pasta easily. Bring to a simmer while stirring. Keep this warm while the pasta cooks.
  7. Drain the spaghetti thoroughly, add to the saucepan, turn the heat up and swirl around with tongs or a large fork so the pasta is rolling through the sauce. After a minute or so at the boil, the liquid should reduce and enrich. It will be ready moments later when you have a wonderful glossy mix of pasta and sauce.
  8. Carefully transfer to a warm bowl, sprinkle with the pecorino.

ALLERGENS

 

Standard: Gluten, egg, lactose, sulphites
Gluten-free option: Egg, lactose, sulphites

STEP BY STEP

 

  1. Bring a pan with at least 2 litres of water to a rolling boil and add your bay leaf.
  2. Season with 2 heaped teaspoons of salt. The water must taste like the sea.
  3. Pop a shallow pasta bowl into an oven pre-heated to 75ºC to warm.
  4. Tease the spaghetti apart in the event that it has clumped at all.
  5. Plunge into the boiling water for 90 seconds.
  6. Warm the supplied pasta water and bacon sauce together in a pan, preferably with curved sides so you can toss/roll the pasta easily. Bring to a simmer while stirring. Keep this warm while the pasta cooks.
  7. Drain the spaghetti thoroughly, add to the saucepan, turn the heat up and swirl around with tongs or a large fork so the pasta is rolling through the sauce. After a minute or so at the boil, the liquid should reduce and enrich. It will be ready moments later when you have a wonderful glossy mix of pasta and sauce.
  8. Carefully transfer to a warm bowl, sprinkle with the pecorino.

ALLERGENS

 

Standard: Gluten, egg, lactose, sulphites
Gluten-free option: Egg, lactose, sulphites

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