Finally a tasty carbonara sauce without the addition of cream.
Ingredients (serves 4):
- 400g farfalle (bow-tie) pasta
- 3 eggs, lightly beaten
- 1/2 cup grated parmesan
- 1 tsp olive oil
- 100g pancetta (or rindless bacon), chopped
- 2 garlic cloves, finely chopped
- 1/4 cup roughly chopped chives
- 1 cup torn flat-leaf parsley leaves
Directions:
- Cook the pasta in a large saucepan of boiling salted water according to packet instructions.
- Meanwhile, combine the eggs and grated parmesan in a bowl. Season with sea salt and freshly ground black pepper.
- Heat the olive oil in a deep frypan over medium-high heat. Add the chopped pancetta and fry for about 2-3 minutes until crisp. Reduce the heat to low, wait a few seconds for the frypan to cool a little (this will ensure the garlic doesn't burn), then add the chopped garlic.
- Cook for about 30 seconds until fragrant. Add the drained farfalle to the frypan and toss to coat.
- Remove from the heat, stir the egg mixture into the farfalle, then continue stirring for 1 minute to coat all the pasta, and to ensure the egg mixture stays smooth and creamy and doesn't scramble.
- Add the chopped chives and torn flat-leaf parsley leaves and serve immediately.
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