Carbonara is a weekly life-saver in our house and one of Lil,s all-time favorite dinners.
Our version is very close to the original Italian dish. It doesn’t contain cream or oil; the oil released from the pancetta is just enough to flavour the recipe, making it all the more healthy all round.
This dish Takes 30 minutes to cook from press to plate
3 garlic cloves, crushed
200g smoked pancetta
40g Parmesan cheese, grated
100g cheddar cheese, grated
A bunch of fresh parsley, chopped
Salt and pepper to season
You will need a large saucepan, a large mixing bowl and a frying pan.
Boil the pasta in the saucepan according to packet instructions.
In the large mixing bowl whisk the 2 eggs together.
Add in the grated Parmesan and cheddar cheeses, and the chopped parsley, keeping a little of the Parmesan cheese aside to sprinkle on top when serving.
Into the frying pan add the crushed garlic and smoked pancetta, and cook until it is sizzling beautifully.
When the pasta is cooked, drain and add it to the bowl containing the egg, cheeses and parsley mix. It is important to add the pasta to the egg and not the other way around.
Toss in the cooked pancetta and garlic, and season with a little salt and pepper.
The heat of the pasta will cook the egg, so you need to mix it only for a few minutes before it is ready to serve.
Top with the leftover Parmesan cheese.