A mouth-watering traditional carbonara pasta with crispy pancetta.
Ingredients (serves 4):
- 500g dried macaroni pasta
- 30g butter
- 100g pancetta (see note), roughly chopped
- 2 garlic cloves, crushed
- 4 eggs, lightly beaten
- 100g parmesan cheese, grated
Directions:
- Bring a large saucepan of salted water to the boil over high heat. Add pasta and cook, following packet directions, until tender.
- Meanwhile, melt butter in a large, non-stick frying pan over medium heat. Add pancetta and garlic. Cook, stirring, for 3 to 4 minutes or until pancetta is crisp.
- Drain pasta and return to saucepan. Add egg, pancetta mixture, three quarters of the parmesan and salt and pepper. Toss over low heat until well combined. Spoon pasta into bowls. Top with remaining parmesan and serve.
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