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Traditional Carbonara

Traditional Carbonara

Ingredients (serves 2 as a main course)

Fettuccine, 100-120g per person

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Sliced smoked pancetta, 50g per person

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3 organic free range eggs, 1 whole egg and 2 egg yolks
70g grated pecorino
30g grated parmesan cheese
1 tsp of freshly ground black pepper

Method

  1. To make our Traditional Carbonara, first separate the eggs and set aside. 
  2. Dice the smoked pancetta into generous chunks and render down the fat until crispy over a medium heat using a non-stick dry saucepan. You do not need to use any oil or butter as the pancetta will cook in its own fat.
  3. Remove the pancetta from the pan and set aside on some kitchen roll.
  4. Boil the Fettuccine according to the instructions on the packet in generously salted water. I always recommend serving your pasta al dente.
  5. Add the Fettuccine to the rendered fat and add half a ladle of the pasta water. Remove from the heat completely 
  6. Add the eggs slowly and make sure you stir the dish so it doesn’t turn into scrambled eggs. Stirring will help cool the dish down.
  7. Add both the parmesan and pecorino cheese to the pan. Keep stirring for another minute to bind everything together.
  8. On a low heat, reheat the dish if needed and add the crispy pancetta to the mix.
  9. Taste and season with salt and a lot of black pepper.

Our Traditional Carbonara is a dish that will always impress! Very quick to make and perfect if you have unexpected guests. All that you need to do now is relax and uncork a good bottle of wine. Bon Appétit!