Carbonara Sauce


A basic creamy carbonara recipe to go with all types of pasta.

Ingredients (serves 4):
  • 2 teaspoons olive oil
  • 200g sliced 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
 
 Directions:
  1. 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.
  2. Whisk egg yolks, eggs, cream and three-quarters of the parmesan together in a bowl. Season with salt and pepper.
  3. Add egg mixture and pancetta mixture to pasta. Season with salt and pepper. Toss over low heat until well combined. Serve with remaining parmesan.

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