Carbonara
Creamy carbonara twirled on a plate, with glossy sauce coating the pasta and crisp pancetta and cheese scattered on top, giving it a rich, comforting Italian feel.
Equipment
- Saucepan
- Small frying pan
Ingredients
- 2 tbsp olive oil
- 250 g diced smoked pancetta (or 6 rashers smoked back bacon)
- 4 eggs
- 6 tbsp freshly chopped flatleaf parsley or 1 tbsp of dried parsley
- 500 g farfalle or any dried pasta shape
- pinch of salt and pepper
Instructions
- Bring a large saucepan of salted water to boil and cook the pasta according to the packet instructions.
- In the meantime, heat the oil over a medium heat and fry the pancetta/bacon until golden and crispy. Remove from the heat and set aside.
- In a bowl, whisk the eggs, half the parmesan, the parsley. Season with salt and pepper, set aside.
- Once the pasta is cooked, drain and tip back into the same saucepan in which you cooked it in.
- Add the fried pancetta to the pasta and pour over the egg mixture. Mix together for 1min, check if it needs more seasoning and serve immediately with the remaining cheese and maybe some garlic bread.
Top tip
- Don't be tempted to heat the pasta after the egg mixture has been added, otherwise you will end up with scrambled eggs. The heat from the recently used saucepan and pasta will be enough to create a creamy sauce.