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Pasta Carbonara with Pancetta and Cream

Pasta Carbonara with Pancetta and Cream
Prepare time 10 min.
Cooking Time 15 min.
Serves 4
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Ingredients

  • 1 tbsp olive oil
  • 5˝oz (150 g) pancetta or bacon, cut into small cubes
  • 2 sage leaves, finely sliced
  • 6 large eggs
  • 2⁄3 cup heavy whipping cream
  • 1 cup (125 g) freshly grated Parmesan cheese
  • pinch of freshly grated nutmeg
  • 12 oz (350 g) dried linguine or spaghetti
  • small handful of finely chopped fresh flat-leaf parsley
  • for serving sea salt and freshly ground black pepper

Directions

  1. Heat the oil in a large frying pan, add the pancetta and sage, and cook over medium heat for 5 minutes or until golden.
  2. Combine the eggs, cream, Parmesan, and nutmeg in a bowl, season with salt and pepper, then blend with a fork. Set aside.
  3. Meanwhile, cook the pasta as the package directs. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss with the reserved cooking water.
  4. Give the egg mixture one final stir, then add to the hot pasta and stir thoroughly to combine. Put the lid on the pot, leave to sit for 1 minute, then stir again. Add the pancetta and sage and toss together. Sprinkle with parsley and serve.

Use 1 cup (200 g) of store bought carbonara sauce; but don't expect it to be as good as the real thing!

Toss cooked or thawed frozen peas into the final dish.

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