“STEVIE G [HARTNETT’S NEIGHBOUR] MAKES A GREAT PUTTANESCA, PERFECT FOR A RELAXED SUPPER. THIS IS HIS RECIPE. THE BEAUTY OF THIS SAUCE IS THAT YOU CAN ADAPT IT TO MAKE IT WORK FOR YOU – SPLASH IN SOME RED WINE FOR ADDED FINESSE, OR MAKE IT SPICIER WITH ADDED PEPERONCINO, RICHER WITH MORE BLACK OLIVES, OR MORE ACID WITH ADDED CAPERS.”
SPAGHETTI CARBONARA
“DON’T MESS AROUND WITH THIS CLASSIC PASTA DISH. NOTHING ELSE IS NEEDED TO MAKE IT PERFECT; IT’S LIKE PINEAPPLE ON PIZZA – YOU JUST DON’T DO IT. IF YOU CAN’T SOURCE GUANCIALE THEN USE A GOOD-QUALITY PANCETTA.”
SERVES 4
20g salted butter
100g diced guanciale or pancetta
2 garlic cloves, finely chopped
Pinch of dried chilli
370g dried spaghetti
3 large eggs, well beaten
50g Pecorino Romano or parmesan, finely grated, plus extra to serve
Heat a large frypan over medium heat (the pan needs to be big enough to hold the spaghetti when it’s cooked). Add butter and leave it to melt, then add guanciale or pancetta and leave it to cook and crisp up – about 5 minutes.
Add the garlic and chilli, and sauté for a further 1 minute, then remove the pan from the heat.
Add spaghetti to a large saucepan of salted boiling water and cook according to the packet
