Carbonara Recipe
Ingredients
| Egg yolks | 3 | |
| Parmesan | 8 Tablespoon, grated | |
| Oil | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), halved | |
| Pancetta | 200 Gram, cut into strips | |
| White wine | 4 Tablespoon | |
| Pasta | 500 Gram, dried | |
| Butter | 15 Gram | |
| Salt, black pepper | ||
| Additional freshly grated parmesan to serve | ||
Directions
Mix egg yolks and parmesan in a bowl until combined.
Heat oil in a large frying pan.
Add garlic and cook over medium-high heat until golden, 2 minutes.
Remove garlic and discard.
Add pancetta and cook, stirring occasionally, until crisp, 5 minutes.
Add wine and simmer until just evaporated, 2 minutes.
Remove from heat.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Drain, reserving 1/2 cup pasta water.
Add drained pasta to the hot pancetta and toss well to coat.
Remove from the heat.
Add egg mixture and butter and toss again to coat, adding reserved water as needed.
Add salt and pepper to taste.
Serve immediately with additional parmesan.
Heat oil in a large frying pan.
Add garlic and cook over medium-high heat until golden, 2 minutes.
Remove garlic and discard.
Add pancetta and cook, stirring occasionally, until crisp, 5 minutes.
Add wine and simmer until just evaporated, 2 minutes.
Remove from heat.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Drain, reserving 1/2 cup pasta water.
Add drained pasta to the hot pancetta and toss well to coat.
Remove from the heat.
Add egg mixture and butter and toss again to coat, adding reserved water as needed.
Add salt and pepper to taste.
Serve immediately with additional parmesan.
Chef
