pasta carbonara with pancetta and cream

ServeS 4

Ingredients:

1 tbsp olive oil

5½oz (150g) pancetta or slab bacon, cut into small cubes

2 sage leaves, finely sliced

6 large eggs

2/3 cup heavy whipping cream

1 cup (125g) freshly grated Parmesan cheese

pinch of freshly grated nutmeg

12oz (350g) dried linguine or spaghetti

small handful of finely chopped fresh flat-leaf parsley, for serving

sea salt and freshly ground black pepper

Method:

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.

variation:

Toss cooked or thawed frozen peas into the final dish.

pasta carbonara with pancetta and cream