Pasta carbonara

Pasta carbonara

INGREDIENTS

— 60g uncooked pasta per portion
— 75g Parmesan finely grated for the pasta and extra for serving
— 2 small cloves garlic, finely chopped
— 4 egg yolks
— 75g Pancetta cut into lardons
— Fresh coarse-ground black pepper

METHOD

— Get all the prep done, including mixing the 75g Parmesan with 4 egg yolks – this dish won’t take long once you get going.
— Cook the pasta in plenty of boiling salted water.
— Meanwhile, cook the Pancetta in a large frying pan until crispy; drain off the fat and reserve for later, keep the Pancetta warm. Reuse the frying pan later too.
— When the pasta is cooked, reserve some of the pasta water for the sauce and keep warm then drain the pasta.
— Add the pasta, Pancetta fat and the garlic to the frying pan, heat through gently. Then quickly stir in the Parmesan/egg yolk mixture and a little of the reserved pasta cooking water; turn up the heat slightly to create a smooth sauce – do not boil! It will scramble the eggs. Mix in the cooked Pancetta and black pepper, divide between serving dishes then sprinkle with Parmesan and serve.