Pasta Carbonara with Pancetta and Cream
You could add some cooked peas to the final dish. For a vegetarian version, leave out the pancetta.
Use a 200g carton of carbonara sauce (but it won’t be as good as the real thing!).
Heat the oil in a large frying pan. Add the pancetta or bacon, and sage, and toss together. Cook over a medium heat for 5 minutes or until golden. Put to one side.
Place the eggs, cream, Parmesan, and nutmeg in a bowl, season well with salt and black pepper, then stir with a fork until well combined. Set to one side while you cook the pasta.
Cook the pasta in a large pan of boiling salted water for 6 minutes or until it is cooked but still has a bit of bite to it. Drain, keeping back a tiny amount of the cooking water. Return the pasta to the pan and toss together. Give the egg mixture one final stir, then add to the hot pasta and stir really well to combine. Put the lid on, leave to sit for 1 minute, then stir again. Add the pancetta or bacon and sage and toss together. Sprinkle with parsley and serve.
- 1 tbsp olive oil
- 150g pancetta or bacon, cubed
- 2 sage leaves, finely sliced
- 6 eggs
- 150ml double cream
- 125g Parmesan cheese, finely grated
- 1 pinch freshly grated nutmeg
- 350g linguine or spaghetti
- 1 handful fresh flat-leaf parsley, finely chopped, to serve
- 1 pinch salt
- 1 pinch freshly ground black pepper
Total time required
- Preparation time:
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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.
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