Creamy Pasta Carbonara

by | Feb 14, 2013 | Mains

SERVES 4

  • 2 teaspoons olive oil
  • 1 onion finely diced
  • 200g sliced pancetta or bacon, roughly chopped
  • 5 garlic cloves, crushed
  • 2 egg yolks (at room temperature)
  • 300mls thickened cream
  • 1/4 – 1/2 cup Chicken stock to thin out sauce (if required)
  • 75g parmesan cheese, finely grated
  • Salt & pepper
  • Finely Chopped Chives or Parsley
  • 350 – 400 grams pasta

 

DIRECTIONS

  1. Cook Pasta as per directions.
  2. Heat oil in a large, non-stick frying pan over medium heat. Add pancetta, onion and garlic. Cook, stirring, for 5 minutes or until pancetta is crisp. Drain on paper towel.
  3. Whisk eggs, cream and three-quarters of the parmesan together in a bowl. Season with salt and pepper.
  4. Add egg mixture and pancetta mixture to pasta. Season with salt and pepper. Toss over low heat until well combined. Serve with remaining parmesan.