Sydney’s Da Orazio Pizza + Porchetta is one of restaurateur Maurice Terzini’s more casual diners. It has more in common with his laid-back pub, The Dolphin Hotel, than the refined dining experience of Icebergs Dining Room and Bar. That doesn’t mean the restaurant lacks the same quality cuisine and devotion to Italian dining as its siblings, though. Take, for example, its brick pizza oven: the 2.7-tonne monstrosity was imported from Naples and lifted into the place with a crane.
This winter, Da Orazio is taking its dedication to all things Italian one step further with a rotating menu of classic Italian pasta dishes – think pasta all’arrabbiata, vongole and Genovese. This carbonara, from head chef Josh Carrick, was the first pasta on the roster, from June 3 to 9. If you missed out, now you can recreate it at home.
“For me, as the weather cools, there’s nothing more front-of-mind than a nice comforting, warm plate of pasta,” says Da Orazio’s executive chef Monty Koludrovic. “This pasta classic is also the perfect way to enjoy quality ingredients, with minimal fuss and maximum joy.”
Prep time: 8 minutes
Cooking time: 10 minutes
200g dry egg fettuccine
100g dry-cured pancetta
½ clove garlic
3 egg yolks
20g unsalted butter
Cracked black pepper, to taste
Sea salt flakes, to taste
Put a large saucepan of seasoned water on to boil.
Remove rind from the pancetta and finely chop the pancetta into lardons (strips or cubes).
Finely grate the pecorino and parmesan and mix together.
Beat the egg yolks in a small bowl and season with a little freshly cracked black pepper. Set everything aside.
Squash the peeled garlic clove with the back of a knife, to bruise.
Put the fettucine in the water to cook. Meanwhile, fry off the pancetta in a large frying pan with the garlic until nice and crispy.
Add the butter and cook for about 2 minutes, stirring often. The garlic has now imparted its flavour, so remove with a slotted spoon and discard.
Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water and into the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) – and don’t discard the pasta water yet.
Mix most of the cheese in with the eggs, reserving a small handful for sprinkling over the dish later.
Take the pan of fettuccine and pancetta off the heat. Now quickly pour the eggs and cheese into the fettucine and pancetta mixture. Using tongs, lift the fettuccine from the pan. This will ensure everything is coated with the egg mixture, and that the egg mixture thickens but doesn’t scramble.
Add some of the cooking water to keep it saucy (serval tablespoons should do it). Check seasoning and give the pasta a couple of final tosses in the saucepan.
Serve immediately with a sprinkling of the remaining cheese and some freshly cracked pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.