Carbonara sauce

Carbonara  is an Italian pasta dish from Rome made with eggs, cheese , bacon (guanciale or pancetta), and black pepper. Spaghetti is the usual accompanying pasta; however, fettuccine, rigatoni, linguine or bucatini can also be used.

Recipe from taste magazine

                     

Ingredients:

2 teaspoons olive oil

200g Primo Gourmet Selection Pancetta, roughly chopped

3 garlic cloves, crushed

2 egg yolks (at room temperature)

2 eggs (at room temperature)

1/2 cup thickened cream

75g parmesan cheese, finely grated

Preparation:

Heat oil in a large, non-stick frying pan over medium heat. Add pancetta and garlic. Cook, stirring, for 5 minutes or until pancetta is crisp. Drain on paper towel.

Whisk egg yolks, eggs, cream and three-quarters of the parmesan together in a bowl. Season with salt and pepper.

Add egg mixture and pancetta mixture to pasta. Season with salt and pepper. Toss over low heat until well combined. Serve with remaining parmesan .