Ah, Fettuccine Carbonara. Never has there been a simpler recipe that caused me so much concern.
Now I’ve read through my fair share of cookbooks and it seems each cookbook has its own version. Some with cream, some with yolks only, some with an uneven mix of yolk and whites. This one was shared with me by a chef friend Andrew Carson, and worked bloody well for me.
Serves 2, cheap, easy difficulty.
- Fettucine (approx half a packet)
- Pancetta (100g, as much as you want, the more the better I say)
- 1/2 an onion (finely diced)
- 1 clove of garlic (crushed)
- 2 Eggs (1 per person)
- 1-2 tablespoons of cream (if desired, I don’t)
- Parsley (1/4 of a bunch)
- Good handful of parmesan
- Put on your large pot of salted water to boil
- Meanwhile slowly cook the pancetta and onion on a low heat in a heavy based pan
- Break 2 eggs into a bowl and whisk with a fork
- To the eggs add salt and pepper, parsley, parmesan and cream (if using)
- Once the pancetta is cooked turn the heat off and leave it to sit on the stove. Only at this stage should you put your pasta in. (I’ve made my own pasta here, but packet pasta will work too)
- Cook your pasta until al dente.
- Drain the pasta, reserving a small amount of the water.
- Add pasta to the pan and mix through.
- Add the egg mixture and mix through. Add some of the reserved water to help the sauce mix properly with the pasta.
- Serve with parmesan on top!
Hint: You can add chicken with the pancetta at the start of the dish, or avocado at the end of the dish.