Georgie At Home
Cheat meal, Pasta, Quick

Penne alla Carbonara

One of the all time pasta greats, this dish is a timeless classic. I remember trying it Rome many moons ago and being floored by how wrong i’d always made it. The traditional Italian way is actually very light on sauce and typically I used to drench mine in a thick cheesy, dressing but after tasting that lighter, more sophisticated approach I was immediately converted.

Method

The first thing you want to do is get your pasta cooking, so heat a large pan of water to the boil and then add in some salt and a drizzle of olive oil. Add your pasta and allow to boil for 9-11 minutes.

While your pasta is cooking chop up the pancetta into large chunks (the size of xxxx

Heat up a non-stick frying pan on a medium heat, add ½ Tbsp Olive Oil & the garlic and fry the pancetta pieces. While your pancetta is cooking keep an eye on your pasta – make sure it is still bubbling!

Stir the pancetta fairly regularly to avoid it burning – you want it to get crispy but not burnt so roughly 5 minutes. Once you’re happy with how the pancetta looks remove from the pan and drain in a bowl with some kitchen roll to soak up some of the excess oil/fat.

The pasta should be cooked now – so just test it to make sure it tastes ok. If it is cooked to your liking drain the pasta, but keep aside 1 cup of the pasta water.

Now in a large bowl crack in your eggs, add in the cheese and pancetta and give it a good mix. Then pour in your cooked pasta – it should still be steaming hot to cook the eggs! Mix it all together quickly, ensuring all the pasta is coated. Add in a few spoonfulls of the reserved pasta water – you can add as much as you like, depending how much of a sauce you want.

Finally add a generous amount of black pepper, a sprinkle of sea salt flakes & all of the chopped parsley, mix well & serve!

Tips

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