Pasta Alla Carbonara
Serves 2
Ingredients
200gm Spaghetti
75ml cream
2 eggs
50ml Olive oil
3-4 slices of panchetta or bacon
100gm Fresh Peas
5 gm Dry thyme
50gm Parmesan Cheese, grated
Salt and Pepper
Method
- Cook pasta in boiling salted water until al-dente. Wash pasta in cold water once cooked. Reserve the pasta water.
- Heat olive oil in a pan. Add chunks of slices pancetta and cook until golden brown. To this add peas and cook for a few minutes. Season with salt and pepper. Be careful with the salt as pancetta has a high quantity of salt in it. Add the pasta and the thyme to this and toss well.
- Beat the eggs with the cream and add this mixture to the pasta once the pan is taken off heat. Very high heat will cause the eggs to scramble. Coat the pasta with the sauce. If it is too thick add some of the pasta water and mix well.
- Garnish with grated Parmesan cheese and serve.
