Carbonara sauce

 

 

 

A basic creamy carbonara recipe to go with all types of pasta.

 

2 teaspoons olive oil 200g sliced pancetta, roughly chopped 3 garlic cloves, crushed 2 egg yolks (at room temperature) 2 eggs (at room temperature) 1/2 cup thickened cream 75g parmesan cheese, finely grated

Heat oil in a large, non-stick frying pan over medium heat. Add pancetta and garlic. Cook, stirring, for 5 minutes or until pancetta is crisp. Drain on paper

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