Our Famous Carbonara recipe

Ingredients

Prep Time: 20 minutes

Cooking Time: 10 minutes

Calories per serving: 973 kcal

• 500g Fresh Bucatini or Sedanini

For the Carbonara Sauce

• 4 Egg Yolks
• 175ml Single Cream
• ⅔ cup (85g) of Parmigiano Reggiano
• Black Pepper
• 75g Pancetta

Method

1. Crack the egg yolks into a bowl, add the cream, finely grate in the Parmigiano Reggiano and season with black pepper, then mix well. If you can, use chilled eggs here: cold yolks are easier to separate from the white. 
2. Add the pancetta to a large frying pan and sauté over medium-low heat until browned and crisp, around 5 minutes. Notice how we haven’t included ‘add oil’. The fat rendered by the pancetta provides more than enough.
3. Cook the your chosen pasta in a large pan of generously salted boiling water for 3-4 minutes, or until ‘al dente’ (taste a piece before removing from the water).
4. Once cooked, reserve 1/2 a cup of the boiling cooking water, and transfer the pasta to the frying pan with the pancetta. Toss well and then immediately remove the pan from heat. 
5. Now add the egg, cream and cheese mixture, tossing vigorously so the sauce clings to the pasta and doesn’t settle on the base of the pan. Add the pasta water adjusting as necessary to obtain a silky smooth sauce that’s able to completely coat the pasta. Continue to toss vigorously and stir through with a large pair of tongs. The tongs work particularly well with long, strand pastas. It’s also incredibly satisfying watching each coated strand rise and fall, so this step is most definitely compulsory; cooking is meant to be fun, is it not? 
6. Finish with freshly grated Parmigiano Reggiano and a good grind of black pepper. Buon appetito.

Chef’s Tip: Be careful not to overcook the egg mixture. While scrambled eggs are great for brunch, they’re not what we’re after here.

Feeling inspired? Then why not give the recipe a try? Remember to take some snaps of your creations and tag us on social media with #pastaevangelists. We'd love to hear your thoughts on this recipe - let us know by leaving a comment below.

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