Carbonara sauce

A basic creamy carbonara recipe to go with all types of pasta. 

Ingredients (serves 4)

• 2 teaspoons olive oil
• 200g sliced pancetta, roughly chopped
• 3 garlic cloves, crushed
• 2 egg yolks (at room temperature)
• 2 eggs (at room temperature)
• 1/2 cup thickened cream
• 75g parmesan cheese, finely grated

 

Method

1. Heat oil in a large, non-stick frying pan over medium heat. Add pancetta and garlic. Cook, stirring, for 5 minutes or until pancetta is crisp. Drain on paper towel.
2. Whisk egg yolks, eggs, cream and three-quarters of the parmesan together in a bowl. Season with salt and pepper.
3. Add egg mixture and pancetta mixture to pasta. Season with salt and pepper. Toss over low heat until well combined. Serve with remaining parmesan.