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Pasta Carbonara
Ingredients
- 1 Tbsp olive oil
- 150g pancetta, sliced
- 500g tagliatelle pasta
- 6 x egg yolks
- 150ml thickened cream
- 30g butter
- 1/4 cup chopped parsley
- 2/3 cup grated parmesan
- 2/3 cup Australian vintage cheese
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Directions
- Heat oil in a large pan and fry pancetta over med heat until crisp. Meanwhile, cook pasta in salted water.
- Lightly whisk yolks and cream in a bowl. Add the parsley and butter to pancetta, then add the pasta and cheeses- toss to combine.
- Remove the pan from the heat and add the cream mixture.
- Toss again- sauce will thicken and go creamy with the heat from the pasta.
- Season and serve.
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