Pasta carbonara is an indulgent pasta dish that Britons love to order when they dine at Italian restaurants.
However, the classic pasta dish can also be made at home in just a few easy steps.
Impress your family or dinner party guests with James Martin’s fresh pasta carbonara recipe.
The chef said that it’s “quick, simple, easy and tasty”, not to mention “made with just a handful of ingredients”. This recipe will not cost a bomb or have you holed up in the supermarket – or kitchen – for long.
James’ recipe serves four but quantities can be amended depending on party size.
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- 15ml olive oil
- 25g butter
- 300g pancetta, sliced
- Three egg yolks
- 50g grated parmesan
- 50g grated pecorino
- Salt and pepper
- 350g spaghetti
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- Heat a large fry pan until hot. Add the pancetta and fry in the oil until crispy, then drain.
- Grab a bowl and whisk up the egg yolks, pecorino and parmesan. Season to taste.
- Cook the fresh pasta in boiling salted water for two minutes. Drain the pasta and transfer into the bowl of egg mixture. Stir, then add the pancetta and a spoonful of pasta water. Plate up and grate more parmesan grated over the top.
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