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Two-step carbonara

Two-step carbonara

A star rating of 4.3 out of 5.41 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

The classic quick, creamy sauce - but made without cream

Nutrition: per serving
NutrientUnit
kcal575
fat24g
saturates9g
carbs65g
sugars3g
fibre0g
protein28g
salt2.11g
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Ingredients

  • 350g spaghetti or linguine
  • 140g pack diced pancetta , or smoked streaky bacon
  • 2 tsp olive oil
  • 1 garlic clove , crushed
  • 1 egg , plus 4 yolks
  • 50g parmesan , grated

Method

  • STEP 1

    Boil the pasta. Meanwhile, fry pancetta in oil in a frying pan for a few mins until golden and crisp. Add garlic, fry for 1 min, then turn off the heat. Briefly whisk egg and yolks with most of the Parmesan and some seasoning.

  • STEP 2

    Drain pasta, reserving a little of the cooking water. Add eggs and a tbsp of cooking water, then mix until pasta is coated and creamy. The heat from the pasta will gently cook the sauce. Stir in the pancetta and garlic then serve, topped with the remaining Parmesan.

Recipe from Good Food magazine, October 2008

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Overall rating

A star rating of 4.3 out of 5.41 ratings
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