Pasta Carbonara

Name: Pasta Carbonara
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 tbsp Olive oil; 150 grams Pancetta, sliced; 500 grams Tagliatelle pasta; 6 Egg yolks; 150 ml Pure cream or creme fraîche; 30 grams Butter; 1/4 cup Chopped parsley; 2/3 cup Grated Parmesan; 2/3 cup Australian vintage (or any strong/bitey) cheese; 1 Cracked black pepper to taste

ChrisO505 @cook_2774571

Ettalong, Australia

From my Facebook recipe page 'ChrisO's Kitchen Rules!'.

ChrisO505 @cook_2774571

Ettalong, Australia

From my Facebook recipe page 'ChrisO's Kitchen Rules!'.

Saved

Ingredients

30 mins

6 servings

1 tbspOlive oil
150 gramsPancetta, sliced
500 gramsTagliatelle pasta
6Egg yolks
150 mlPure cream or creme fraîche
30 gramsButter
1/4 cupChopped parsley
2/3 cupGrated Parmesan
2/3 cupAustralian vintage (or any strong/bitey) cheese
1Cracked black pepper to taste

Saved

Steps

30 mins

1

Heat oil in a large pan and fry pancetta until crisp.
2

Meanwhile- cook pasta in salted water. Strain and set aside.
3

Add the parsley and butter to pancetta. Then add the pasta and cheeses. Toss to combine.
4

In a bowl, whisk cream and egg yolk. Remove pan from heat before pouring over pasta.
5

Toss again- sauce will thicken when cooked by heat of pasta. Season and serve with a little extra grated Parmesan.
6

Very simple, classic pasta dish that is an absolute ripper. Some mushrooms could have worked in this dish too I think. Enjoy!