It’s official, I’ve found my new favourite pasta. This is @chefneilperry Lobster and Pancetta Spaghetti. Chef Jules Sebastian has used balmain bugs instead and it was wow wow wow. Make this asap. You could swap out the protein for a fav of your own.
Prep: 10 mins | Cook time: 25 mins | Serves: 4
What you will need:
- 400g good-quality dried spaghetti
- 125g unsalted butter
- 50g pancetta, finely diced
- 2 garlic cloves, crushed
- 1 tsp chilli flakes
- 250g tinned chopped tomatoes
- sea salt and ground black pepper
- 3 tbsp cognac
- 125ml pouring cream
- 400g raw balmain bug meat, cut into 2cm chunks
- 12 flat-leaf parsley leaves, finely chopped
Method
- Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, set aside.
- Meanwhile, put the butter, pancetta, garlic and chilli in a saucepan over medium heat. As soon as the garlic begins to turn golden brown, add the tomato, stirring with a wooden spoon, and cook for 3 minutes.
- Season with sea salt and freshly ground black pepper, then cook for a further minute. Sprinkle in the cognac, then add the cream and balmain bug meat and cook for 1-2 minutes or until the lobster is just cooked.
- Add the parsley, give the mixture a final stir and toss in the pasta. Mix well, divide among four bowls and serve. Enjoy!
Credit to @chefneilperry for creating this masterpiece!
