Food Friday: Ely’s Real Carbonara
January 15th, 2010
posted by Katie Gilroy
The way to a man’s heart is through his stomach, but there’s no gender discrimination where ely winebar is concerned as it has continued to capture the nation’s heart with a consistently terrific menu of authentic, fuss-free food and cellar-load of handpicked wines (over 100) available by the glass. Husband and wife team Erik and Michelle Robson began their business in 1999 and have poured nothing but hard work and genuine passion into it ever since. More than a decade on and their hands on approach to sourcing ingredients and choosing the best wine from around the world is what separates ely from the rest. All the beef and pork come from an organic farm run by Erik’s father, Hugh, in The Burren, Co. Clare, and a neighbouring farmer who lives in the house used in the TV series ‘Father Ted’ supplies most of the lamb. It’s no surprise then that the couple’s self-published book ‘The wine and food of ely through the seasons’ won the Gourmand World Cookbook Award in December ’09, and has been chosen to represent Ireland in the ‘Best Wine Book’ and ‘Best Book on Matching Food and Wine’ categories at the Paris Cookbook Fair next month. Containing at least 70 delicious recipes matched with over 120 wine recommendations and featuring stunning colourful photography and helpful tips on choosing, storing and serving wine, the book retails at €24.95 and is available at all three elys, online at www.elywinebar.ie and in select Hughes & Hughes, Hodges Figgis, Waterstones and Dubray bookstores. Below is just one of many mouth-watering recipes included in what is soon to be every cook’s bible.
real carbonara
Ingredients
600g spaghetti
2 tbsp olive oil
400g pancetta, cubed
6 medium-sized organic egg yolks
black pepper
4 tbsp freshly grated
parmigiano or pecorino
plus extra shavings, to serve
Serves 6
Method
Drop the spaghetti into a large pot of salted, boiling water. Stir occasionally until al dente.
Drain, reserving a little of the cooking water for the eggs.
Meanwhile, heat the oil in a frying pan and fry the cubed pancetta until crisp. Beat the eggs yolks in a large bowl, season with black pepper and add the grated cheese, then a little of the pasta cooking water. Quickly stir the freshly drained pasta into the egg mixture.
Serve immediately in bowls with fresh parmesan shavings and a green salad.
A wine that works
An Italian Pinot Noir with a lovely aromatic nose and depth of flavour, Franz Haas Pinot Nero has that touch of acidity to cut through the eggs and pasta.
Also try
Domaine des Nugues Beaujolais.
Tags: carbonara, ely, food friday, recipes
