Pasta Carbonara

Name: Pasta Carbonara
Ingredients: 2 tbsp extra-virgin olive oil; 250 g (9 oz ) smoked pancetta, cut into small cubes; 1 large garlic clove, crushed; Handful of chopped fresh flat-leaf parsley; 2 organic free-range eggs, plus 2 extra yolks; 4 heaped tbsp Pecorino Romano, Pecorino Siciliano or Sardo Canestrato, finely grated, plus extra to serve; 4 heaped tbsp Pecorino Romano, Pecorino Siciliano or Sardo Canestrato, finely grated, plus extra to serve; 4 heaped tbsp Pecorino Romano, Pecorino Siciliano or Sardo Canestrato, finely grated, plus extra to serve; 150 ml (5 fl oz ) double cream; Coarse sea salt and Freshly ground black pepper; Coarse sea salt and Freshly ground black pepper; 250 g (9 oz ) pasta (spaghetti, tagliatelle or penne), to serve; 250 g (9 oz ) pasta (spaghetti, tagliatelle or penne), to serve; 250 g (9 oz ) pasta (spaghetti, tagliatelle or penne), to serve; 250 g (9 oz ) pasta (spaghetti, tagliatelle or penne), to serve

Preparation info

Serves
2

Difficulty
Easy

Appears in

Cheese

By Patricia Michelson

Published 2010

About

This warming winter dish makes a great supper with a green salad, or it can be served as an accompaniment to roasted meats.

Ingredients

2 tbsp extra-virgin olive oil
250 g (9 oz ) smoked pancetta, cut i

Side dish
Supper
Winter
Pasta

Method

Heat the olive oil in a frying pan and fry the pancetta for 5 minutes until golden; remove and place on a dish. Add the garlic and parsley and cook for 1 minute, then remove and set aside.
Whisk the eggs, extra yolks, cheese and cream in a bowl and season well with freshly ground black pepper.
Cook the pasta and drain. Immediately return the pasta to