Happy Friday! Last night I made this recipe for my partner, carbonara is one of his favourites and iv been on the hunt for a perfect recipe. There is so many different variations of this classic bacon-egg sauce and I think iv found my favourite!
This recipe is so simple with only a few ingredients and is so fast you will be eating in about 20 minutes!
Serves 4 ~ prep time 10 minutes ~ Cooking time 10
- Dried pasta or fresh ~400g Spaghetti
- 1 tablespoon olive oil
- 120g pancetta
- 3 medium egg yolks, free rang or organic
- 200ml single cream
- 75g parmesan freshly grated
- Salt and pepper
Cook the pasta in a large pan of salted boiling water until al dente. About 5 minutes before it’s 5 minutes its ready start the sauce.
Heat the oil in large frying pan over a high heat. When hot, lower the heat and fry the pancetta for 2 to 3 minutes, until it starts to crisp up. Turn off the heat but leave on the stove to keep warm.
Mean While in a small bowl, light beat the egg yolk with the cream, parmesan and a generous amount of black pepper.
Drain the pasta and add to the frying pan with the pancetta. Pour over the egg and cream mixture and stir until well combined. Do not turn the heat back on. The hot pasta will warm the cause.
Serve with a generous creating of parmesan and more black pepper.
I can’t take the credit for this recipe, it’s from the cook book Simply Italian by the Chaippa Sisters.