RECIPE | Carbonara


from Laura Santtini's  PASTA SECRETS

Photo • Christopher Scholey

It is hardly surprising that out of the top ten classic pasta sauces of all time that over half are packed with umami. This creamy Parmigiano and pancetta combination is a worldwide favourite. Don’t worry if you don’t eat meat or pork, there is an equally delicious smoked salmon version in the fish section.

Serves 2


200 g/7oz. dried pasta 5 very fresh egg yolks 1 tablespoon olive oil 75 g/21/2 oz. pancetta, 
cut into strips
4 tablespoons grated Parmigiano
freshly ground black pepper
a handful of flat leaf parsley, finely chopped, to garnish


Cook the pasta in a pan of salted boiling water according to the packet instructions.

Meanwhile, mix the egg yolks and Parmigiano together in a mixing bowl, season with a good grinding of black pepper and set aside.

Heat the oil and pancetta in a frying pan/skillet and fry until the pancetta is browned but not too crispy. 

Drain the pasta but keep a cup of the cooking water. Tip the hot drained pasta into the egg yolks, mix well and then tip the egg-coated pasta into the pancetta. Add a splash of cooking water (about 60 ml/1/4 cup) and toss with gusto over a high heat until the pasta looks creamy and well coated.

Serve immediately with a sprinkling of chopped parsley to garnish.


Ryland, Peters & Small 2017

Ryland, Peters & Small 2017


Laura Santtini's PASTA SECRETS

For people who lead busy lives but still want to eat fresh and delicious food—pasta is the ideal choice. This book includes over 70 mouth-watering recipes, from authentic Italian classics to vibrant and contemporary dishes.