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INGREDIENTS

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600g Fresh Pasta

6 cloves garlic, coarsely chopped

100g smoked bacon lardons

5 egg yolks

2 onions thinly sliced

50ml veg oil

No cream required

Plenty of crushed black pepper

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SERVES FOUR

PAPPARDELLE CARBONARA

METHOD

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Bring 4 litres/8 pints water to the boil in a large saucepan with 8 teaspoons of salt and a drizzle of olive oil.

Heat a large, deep frying pan over a high heat, add the oil and then when smoking hot, add the smoked bacon and fry until lightly golden and crispy. Add the sliced onion, cook for 1 minute, then add the garlic and cook for 2-3 mins.  Remove from the heat and set aside.

Add the pappardelle to the rapidly boiling water, bring back to a rapid simmer, cook for 30 secs then drain well, keeping approx. 200ml of the cooking water.

Tip into the large pan with the pancetta, garlic, onions and add ½ of the water to the pasta. Add the egg yolks and stir until it thickens and add more of the water, mixing well until thick. The heat from the pasta will be sufficient enough to partly cook the egg but still leave it moist and creamy

Season to taste with salt and pepper.

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