RECIPE | Carbonara
from Laura Santtini's PASTA SECRETS
Photo • Christopher Scholey
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.
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.