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.

Macaroni carbonara

mouth-watering traditional carbonara pasta with crispy pancetta.

Ingredients (serves 4)

• 500g dried macaroni pasta
• 30g butter
• 100g pancetta (see note), roughly chopped
• 2 garlic cloves, crushed
• 4 eggs, lightly beaten
• 100g parmesan cheese, grated

 

Method

1. Bring a large saucepan of salted water to the boil over high heat. Add pasta and cook, following packet directions, until tender.
2. Meanwhile, melt butter in a large, non-stick frying pan over medium heat. Add pancetta and garlic. Cook, stirring, for 3 to 4 minutes or until pancetta is crisp.
3. Drain pasta and return to saucepan. Add egg, pancetta mixture, three quarters of the parmesan and salt and pepper. Toss over low heat until well combined. Spoon pasta into bowls. Top with remaining parmesan and serve.

 

Notes

Note: You can buy pancetta from the supermarket deli. Bacon is also suitable.