Pasta Carbonara

Ingredients:
• 1 tablespoon olive oil
• 150g rindless unsmoked fatty
pancetta, finely chopped
• 2 plump garlic clove, bashed
• 200g spaghetti
• 5 good quality egg yolks
• 50g parmesan finely grated
• a few drops of truffle oil (optional)
 Preparation:
1. First, warm your serving dishes in a low oven or in the microwave. Heat the oil gently in a large,
shallow pan. Fry the pancetta and garlic for 10 mins, or until all the fat has rendered off and the
meat is golden and crisp. Remove and discard the garlic clove, then turn off the heat.
2. Bring a large pan of salted water to a simmer and cook the pasta until it’s al dente (about a minute
less than the pack instructions). Meanwhile, whisk 2 egg yolks in a small bowl with a pinch of salt.

3. Using kitchen tongs, lift the pasta from the water into the pancetta pan along with any dripping
water. Use a wooden spoon to stir it into the rendered fat. If the pan looks dry, add a small ladleful
of pasta water and mix it in. Keep adding until you see a little pasta water at the bottom of the pan
– you’ll be surprised how much will be absorbed.

4. Working quickly, tip the beaten yolks in with the pasta and stir vigorously. Rinse the yolk bowl out
with a little more pasta water and pour that in too. Add most of the parmesan and beat again. If at
any time it’s becoming claggy or starting to scramble, pour in a little more water. If you’ve added
too much, stir the pasta over the lowest heat for a few moments. You’re aiming for a smooth sauce
that is the consistency of double cream. Season with a couple of pinches of ground black pepper
and taste for salt.

5. Transfer the pasta to the warmed serving dishes, scatter over the remaining parmesan and nestle
the last two egg yolks on top, if using. Season them with some salt and pepper, and drizzle over
 Tips:

1. CHEEK BACON IS AUTHENTIC !

2. USE LOTS OF BLACK PAPER FOR HEAT !
3. USE ARTISAM SPAGHETTI !
4. PASTA WATER MAKES IT SILKY !
5. ADD YOLKS AN PARMESAN SEPARATELY !
6. MAKE AN EMULSIN !
7. WARM BOWLS ARE A MUST !
8. FINISH WITH OPTIONAL EXTRA YOLK !
TO HAVE TASTE !!!