The Pasta alla carbonara recipe is a popular Italian classic. Use the freshest eggs possible and serve the pasta just after you have tossed it.
Ingredients:
1 lb (450g) dried pasta, such as spaghetti or tagliatelle
4 tbsp olive oil
6oz (175g) pancetta, very finely chopped
2 garlic cloves, minced
5 large eggs
1⁄2 cup freshly grated Parmesan
1⁄2 cup freshly grated Romano, plus more to serve
freshly ground black pepper
method
1 Bring a large saucepan of salted water to the boil over high heat. Add the pasta, stir, and cook according to the package instructions, until al dente.
2 Meanwhile, heat the oil in a large frying pan over medium heat. Add the pancetta and cook, stirring occasionally, about 6 minutes, until crispy. Add the garlic and cook for 1 minute.
3 Beat the eggs, Parmesan, and Romano together and season with pepper. Drain the pasta well and return to its saucepan.
4 Add the egg mixture and the contents of the pan with the pancetta, including the fat, and mix quickly until the pasta is well coated.
5 Serve immediately, with extra Romano passed on the side. good wIth A simple salad.
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| Pasta alla carbonara recipe |
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