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Pasta carbonara
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Quick and delicious carbonara for busy weeknights.
Ingredients:
  • 380g fettuccine
  • 120g pancetta, roughly chopped
  • 1 small brown onion, finely chopped
  • 500ml salt reduced chicken style liquid stock
  • 2 eggs
  • 1 egg yolk
  • 250.00 ml finely grated pecorino Romano cheese
  • Fresh flat-leaf parsley, roughly chopped, to serve
Instructions:
  • Boil pasta in a large pot of water as per package instructions until perfectly al dente. Drain thoroughly and put it back in the pan.
  • While you wait, warm up a medium non-stick pan. Cook the pancetta and onion, stirring frequently for 3-4 minutes until they turn a light golden color and get slightly crispy. Take them out of the pan.
  • Pour the stock into the pan and heat until it's almost reaching a boil. Then, take the pan off the heat.
  • In a large heatproof bowl, vigorously whisk together the eggs, yolk, and a pinch of freshly cracked black pepper. Slowly pour in the warm stock while whisking continuously to avoid scrambling the eggs.
  • Combine the pancetta and half of the cheese with the hot pasta. Pour in the egg mixture and toss gently to mix. Let it sit for 2-3 minutes to absorb the egg mixture and thicken.
  • Top the pasta with the remaining cheese and an extra sprinkle of pepper. For extra flavor and a pop of color, garnish with freshly chopped parsley, if desired.

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