Creamy Carbonara

Originating from Roma, this classic dish combines eggs and parmesan cheese to create a rich flavourful sauce. Our version contains cream to add a silky richness.The bacon or pancetta adds a meaty flavour, along with a subtle spice from garlic and black pepper.

A great sauce for dressing pasta, this truly is a 10 minute wonder!

Serves 2

Ingredients

4 Rashers Smoked Streaky Bacon or Pancetta

1 Onion

3 Garlic Cloves

150ml Double Cream

1 Egg Yolk

2 Handfuls of grated Parmesan

Generous grinding of Black Pepper

Fresh Basil or Parsley

1tbsp Olive Oil

Method

Chop the onion and garlic finely, slice the bacon into 1cm lardons. Heat a sauté pan with the oil. Fry the bacon and render out the fat, then add the onions and garlic, sautéing until translucent. Remove from the heat and allow to cool slightly before adding the cream and egg yolk. This emulsifies the cream to a sauce, and helps to avoid curdling/splitting, season with black pepper. 

In the meantime boil the pasta.

Once the pasta's cooked, drain reserving a little liquid to loosen the sauce. Coat the pasta with the sauce, and serve with additional parmesan and chopped basil.