Delicious Carbonara Sauce made with egg yolks, Parmesan and cream. Easier to make than the traditional Carbonara and just as silky, rich and addicting!
7oz(200g) pancetta or streaky baconcut into chunky cubes
3garlic clovescrushed
3egg yolksfrom fresh large eggs
7oz(200g) grated Parmesanor Pecorino
½tspsea salt
½tspfreshly ground pepperor to taste
1cup(240ml) creamheavy / double cream
2tbspfinely chopped flat leaf parsleyoptional
Instructions
Bring a large pot of water to a rolling boil and add salt. Cook the pasta according to pack instructions -until al dente.
While the pasta is boiling, dry fry the pancetta and garlic cloves in a skillet over medium heat until nicely coloured, crispy but not crunchy. Discard the garlic cloves but hold on to any fat released while cooking.
Put the egg yolks, grated cheese, salt, pepper, and cream in a large bowl and whisk together to combine using a balloon whisk.
Drain the pasta, reserving half a cup (120ml) of the hot starchy pasta water. Gradually add the pasta water into the bowl with the sauce mixture, stirring all the while.
Add the pancetta and cooking liquid into the empty pasta pot. Stir in the pasta, tossing to combine.
Working quickly, add the Carbonara sauce, tossing the pasta using tongs to coat it in the silky sauce. Have a taste – you should not need to add any salt and pepper but adjust if you like.
Serve garnished with the parsley and a little freshly grated Parmesan.
Video
Notes
Carbonara variations
Chicken Carbonara: cook some skinless diced chicken breasts with the bacon and add to the pasta. Alternatively you can use leftover roast chicken meat or shredded rotisserie chicken, pan fry or microwave to heat through before adding to the pasta.
Salmon Carbonara: add diced smoked salmon or cooked and flaked salmon fillet to your pasta.
Vegetarian Carbonara: Pan fry 200g (7oz) sliced mushrooms with 1 minced garlic clove using low calorie cooking spray until nicely coloured. Replace the parmesan with a vegetarian hard cheese.