Silky, Creamy Carbonara. This traditional Roman dish is an Italian
staple. Using good quality ingredients and the right technique, this is the
perfect pasta dish.
100g Re & Sons Pancetta
50g Pecorino cheese
3 large Eggs
400g Pasta of your choice.
2 plump Garlic
50g Unsalted good quality Butter
Salt, freshly ground black pepper.
Start by boiling a large pot of
Finely chop pancetta. Set aside.
Combine grated pecorino and parmesan
cheese. Set aside
Beat eggs in a medium bowl and season
with black pepper. Set aside.
Add salt to boiling water. Add pasta and cook until al dente.
While the pasta is cooking, start
frying pancetta and garlic. In another pan melt butter. Add melted butter to Pancetta
and garlic mix. Cook until Pancetta is golden. Take off heat.
When the Pasta is ready, use a slotted
spoon to lift straight into Pancetta mixture (a bit of water is ok).
Add beaten eggs and cheese to Pasta
/Pancetta mix. Mix well until Pasta is well coated.
Serve immediately with a sprinkle of cheese