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Everyone should be able to make a proper carbonara. It’s really not that hard to make and I promise you its worth the effort.




350g Dried spaghetti
1 tbsp Salt
6 Rashers of pancetta or smoked dry cured streaky bacon 1 clove of garlic, sliced
30g of butter
2 egg yolks
1/2 tsp of freshly ground black pepper
70g of grated Parmesan or Pecorino cheese


Here’s how:


Cook the pasta for 9 minutes in salted boiling water, make sure its a big pan with plenty of space for the pasta to move about in the boiling water.
Meanwhile cook the pancetta and garlic in a large non stick frying pan with a splash of olive oil.

When the pancetta is starting to crisp up, add the butter and 1 ladle of the cooking water from the pasta. It is full of starch and this help to make a creamy sauce without adding cream.
When the pasta has cooked for 9 minutes use a pair of tongs to lift it out and straight into the pan with the pancetta.

Add the egg yolks and stir together straight away so that the egg yolks can fully incorporate into the sauce to create a richness.
Season with a little black pepper and finish with grated parmesan cheese.

Try serving this pasta dish with a nice chilled Pinot Grigio, Chablis or a Malbec rose.


Recipe by Peter Sidwell


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