Pasta alla Carbonara

Pasta alla Carbonara

A popular Italian classic.

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Instructions

  1. 1

    Bring a large saucepan of salted water to the boil. Add the pasta, and bring to the boil for 10 minutes, or according to the packet instructions, until the pasta is al dente.


  2. 2

    Meanwhile, heat half the oil in a large frying pan over a medium heat. Add the pancetta and garlic and fry, stirring, for 5–8 minutes, or until the pancetta is crispy.


  3. 3

    Beat the eggs and cheeses together and add pepper to taste. Drain the pasta well and return to the pan. Add the eggs, pancetta, and the remaining oil, and stir until the pasta is coated. Serve while still hot, sprinkled with the extra cheese and garnished with sprigs of thyme.


Ingredients

  • 450g Dried Pasta, such as tagliatelle, spaghetti, or linguine
  • 4 tbsp Olive Oil
  • 175g Pancetta, rind removed, and finely chopped
  • 2 Garlic Cloves, crushed
  • 5 large Eggs
  • 75g Parmesan Cheese, grated, extra to serve
  • 75g Pecorino Cheese, grated, extra to serve
  • 1 pinch Black Pepper, freshly ground
  • 3 sprigs Thyme, to garnish

Serves 6

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book   £25.00  

The Cooking Book
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