Carbonara

1 tbsp Olive Oil
200 g Pancetta, cut into long thin strips
6 egg yolks
200 ml double/heavy cream
75 g freshly grated Parmesan Cheese

  1. Heat the oil in a frying pan and cook the Pancetta over high heat for 6 minutes or until crisp and golden. Remove with a slotted spoon and drain in paper towels.
  2. Beat the egg yolks, cream and the Parmesan together in a bowl and season generously. Return the freshly cooked and drained pasta to its saucepan and pour the egg mixture over the pasta, tossing gently. Add the Pancetta and return the pan to a very low heat and cook for 30-60 seconds. or until the sauce thickens and coats the pasta. Season with pepper and serve immediately.
Preferably use penne pasta

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