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
- 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.
- Whisk egg yolks, eggs, cream and three-quarters of the parmesan together in a bowl. Season with salt and pepper.
- Add egg mixture and pancetta mixture to pasta. Season with salt and pepper. Toss over low heat until well combined. Serve with remaining parmesan.
