The origins of this classic Italian sauce may be a topic for debate, but theres no contesting this holy union of egg, parmesan, crisp pork and pasta.
- Cook pasta in a large saucepan of boiling salted water for 8 minutes or until al dente. Drain, reserving 125ml (1/2 cup) cooking water.
- Meanwhile, heat oil in a large, deep frying pan over medium heat. Add garlic and pancetta, and cook, stirring, for 6 minutes or until both are light golden. Discard garlic and remove pan from heat.
- Whisk eggs, parmesan and 1 teaspoon freshly ground black pepper in a bowl (don't add salt as cooking water and pancetta are salty). Add reserved hot cooking water and whisk until well combined.
- Return frying pan to medium heat. Working quickly, add hot pasta and toss for 2 minutes or until well coated with oil and pancetta. Remove pan from heat, add egg mixture, then toss for 1 minute or until egg mixture is creamy and warmed through (the heat from the pasta and pan will cook and slightly thicken the egg mixture without scrambling it).
- Divide carbonara among plates and scatter with extra parmesan. Serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set