• Kristin Ervin

Carbonara


Happy National Linguine Day! This is one of my all time favourite pasta recipes to enjoy. It is delicious and simple to make.


Ingredients:

100g pancetta, diced

1 garlic clove, minced

2 portions linguine

1/4 cup pasta water

1/4 cup fresh parmesan, grated

2 egg yolks

fresh cracked black pepper


Servings: 2


Bring large pot of salted water to boil for pasta.


Heat frying pan on high heat, once hot add pancetta. Cook on high heat for 3 minutes until lightly coloured. Turn burner down to low and continue cooking for 3 minutes until pancetta is crispy and coloured. Add in garlic and cook 1 minute.


While pancetta is cooking, cook pasta according to brand directions. Ensure to save 1/4 cup pasta water for sauce. Once pasta has been strained add immediately to frying pan with pancetta & garlic. Stir until nicely combined. Add in hot pasta water and cheese. Stir until all noodles are nicely coated. Remove pan from heat and add in your egg yolks, mix into the noodles. Stir well. Plate neatly and garnish with parmesan and freshly cracked pepper. Enjoy!

Notes:

Egg yolks: Since you are adding in raw egg yolks it is important that you are using freshly cooked hot pasta noodles and your pasta water is hot. You don't want to add your yolks to cold noodles. Adding in the yolks to the warm noodles off the heat is the perfect temperature to perfectly cook the yolks. Do it off the heat because you also don't want to cook them too much or you'll end up with scrambled eggs mixed in your sauce instead.


You can salt to taste. You'll notice the only thing I added salt to was the pasta water when cooking the noodles. Since you will get some saltiness from the pancetta and parmesan I personally just prefer adding black pepper!



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