Perfect carbonara with pancetta
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
15
MINUTES
CUISINE
COURSE
Main
Method
Heat a tablespoon or so of olive oil in a large frying pan over medium heat. Add the sliced garlic and cook until fragrant and just about starting to turn golden. Remove the garlic from the pan with a slotted spoon and discard. Add the pancetta to the pan and cook until nice and crispy.
While you are making the sauce, cook the pasta in a large pan of boiling salted water until al dente. Drain, but keep a good sized cup of the pasta water.
Mix together the eggs and extra yolk in a medium sized bowl along with most of the grated parmesan (reserve a little for scattering over at the end) and plenty of freshly-cracked black pepper. Tip the drained pasta into the frying pan with the crispy pancetta and garlicky oil. Toss it all around so that the pasta is covered in oil.
Take the pan off the heat and pour in the egg mixture, tossing everything together vigorously. Pour in enough pasta water to loosen up the sauce, while you continue to toss the pasta.
Divide into serving bowls and scatter the remaining grated Parmesan over it. Serve and eat immediately.
Picture: Bríd O'Donovan
Ingredients
1 clove of garlic, thinly sliced
100g pancetta, cubed
300g dried linguine
2 eggs plus 1 egg yolk
60g Parmesan, grated
Freshly cracked black pepper
50g butter
Olive oil
Method
Heat a tablespoon or so of olive oil in a large frying pan over medium heat. Add the sliced garlic and cook until fragrant and just about starting to turn golden. Remove the garlic from the pan with a slotted spoon and discard. Add the pancetta to the pan and cook until nice and crispy.
While you are making the sauce, cook the pasta in a large pan of boiling salted water until al dente. Drain, but keep a good sized cup of the pasta water.
Mix together the eggs and extra yolk in a medium sized bowl along with most of the grated parmesan (reserve a little for scattering over at the end) and plenty of freshly-cracked black pepper. Tip the drained pasta into the frying pan with the crispy pancetta and garlicky oil. Toss it all around so that the pasta is covered in oil.
Take the pan off the heat and pour in the egg mixture, tossing everything together vigorously. Pour in enough pasta water to loosen up the sauce, while you continue to toss the pasta.
Divide into serving bowls and scatter the remaining grated Parmesan over it. Serve and eat immediately.
Picture: Bríd O'Donovan
