Pasta Carbonara

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.

Ingredients

SERVES 4
100g Re & Sons Pancetta
50g Pecorino cheese
50g Parmesan
3 large Eggs
400g Pasta of your choice.
2 plump Garlic cloves, peeled
50g Unsalted good quality Butter
Salt, freshly ground black pepper.

Method

Step 1

Start by boiling a large pot of water.

Step 2

Finely chop pancetta. Set aside.
Combine grated pecorino and parmesan cheese. Set aside

Step 3

Beat eggs in a medium bowl and season with black pepper.  Set aside.

Step 4

Add salt to boiling water. Add pasta and cook until al dente.

Step 5

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.

STEP 6

When the Pasta is ready, use a slotted spoon to lift straight into Pancetta mixture (a bit of water is ok).

STEP 7

Add beaten eggs and cheese to Pasta /Pancetta mix. Mix well until Pasta is well coated.

STEP 8

Serve immediately with a sprinkle of cheese and parsley.