Are you a pasta lover? Then you will fall head over heels for our pasta carbonara recipe. This savory dish, based on eggs, cheese, bacon and seasoned with black pepper, will transport you straight to Italy. Don’t say we didn’t warn you!
Ingredients:
- 4 ounces pancetta/bacon
- 1/2 lb of spaghetti (fresh is better)
- 1 cup grated parmigiano-reggiano
- 2 egg yolks
- Black pepper
Method:
- Bring a pot of salted water to a boil in your Remy Olivier 3-piece pasta set.
- Cook pasta until al-dente, and drain – keep 1/4 cup of pasta water.
- In your Remy Olivier fry pan, on medium heat, add the bacon or the pancetta and cook until the meat is crispy and golden. Remove from heat and set aside. Keep the fat in the pan. Leave the heat on medium.
- Add the pancetta/bacon and the pasta water to a pan, and then the pasta. Toss the pasta for a minute or two.
- Remove pasta from heat, and add in the cheese and the egg yolks. Mix thoroughly. Although the egg yolk is being mixed raw, the heat will melt the cheese and cook the egg yolk. The texture should be creamy.
- Add some pepper, some flat-leaf parsley and serve.
- Enjoy!