Pasta and Wine night
EVERY TUESDAY FROM 5PM
Back in the days of lockdown, when we all started frantically baking bread and making pasta, the team at Earl had an idea. We wanted to offer a wallet-friendly way to reconnect with good food and good friends: a new way to experience our beautiful space and laid-back hospitality.
NOW IN ITS THIRD YEAR, PASTA NIGHT HAPPENS EVERY TUESDAY
Catch up with old friends. Meet new ones. Grab a quick after-work dinner. Take the family for a meal. Have a first date. Have a second date. Pop the question (yes, it’s happened).
With an ever-changing menu and relaxed social vibe, it’s your new Tuesday night obsession.
Our chefs create two new pasta dishes every week, celebrating seasonal produce and exploring tempting new combinations. Vegetarian, vegan, dairy-free and gluten-free options available. Menu updated every Monday.
CHECK OUR INSTAGRAM STORY EVERY MONDAY FOR THE FULL MENU
RECIPE OF THE WEEK
DIDN’T SECURE YOUR SPOT AND MISSED OUT THIS WEEK?
NEVER FEAR - WE HAVE YOUR CARB DREAMS HERE
EACH WEEK WE WILL POST A NEW RECIPE FOR YOU TO MAKE AT HOME
this week: spaghetti Carbonara
simplicity in a bowl and whilst it is an incredibly simple dish to make, it can also go horribly wrong. This is a fail-safe way that gives a beautiful saucy egg yolk sauce and a full-flavoured dish every time – without the eggs splitting or scrambling, or the cheese getting all lumpy.
Serves 2
Prep time: 15 minutes
Cooking time: 10 minutes
Ingredients
100g guanciale (or pancetta)
1 tbsp extra virgin olive oil
1 tbsp confit garlic
220g fresh egg spaghetti
4 organic egg yolks
60g parmesan, finely grated
Flaked sea salt and milled black pepper, to serve
Method
Bring a pot of salted water to the boil.
Meanwhile, trim the tough outer layer from the guanciale, then dice into small pieces. Guanciale is tougher than bacon, so make sure it’s quite a small dice.
Heat the extra virgin olive oil in a frying pan over a low heat. Don’t let it get too hot or smoky, as this will burn the oil. Add the guanciale to the pan and cook until lightly coloured. Add the confit garlic and cook until the guanciale fat and garlic have emulsified into a nice paste. Add a splash of pasta water to the pan to help thicken the sauce, then turn down the heat, or move to the side.
Drop the spaghetti in the pot of salted water. Cook fresh pasta for about 2 minutes. If you’re using dried pasta, follow the directions on the packet.
Meanwhile, with a small whisk or fork combine 2 egg yolks, 30 grams of parmesan and a splash of pasta water until smooth. This will help the egg yolk and cheese to emulsify and not split.
When the pasta is cooked, strain (reserving the water) and toss in the pan with guanciale until covered. Then add straight into the bowl with the yolk and parmesan, and toss for about 20 seconds. If the mixture is a little thick and gluggy, add another tablespoon of hot pasta water and continue to toss.
Add flaked salt to taste. Be careful, as the guanciale can be salty.
Serve in a bowl and place the third egg yolk on top of the pasta, with the remaining parmesan and milled black pepper.
Bon appetit!