Carbonara Take Stock Magazine recipe

Classic Spaghetti Carbonara

Food Main Courses Quick Meals
The Italian Grill in Dundee
2 Servings
300g fresh egg pasta
2 free range egg yolk
1 good size torpedo shallot, diced
2 cloves garlic, roughly chopped
100g smoked pancetta, diced
Knob of butter
100g Pecorino Romano, grated
Pinch flat or curly parsley, chopped
Pinch cracked black pepper
Pinch salt
1 tbsp extra virgin olive oil
  1. Bring a large pan with water to the boil. Add oil and salt to season and strengthen the pasta. Cook it for 2 minutes
  2. Put the frying pan on the heat. Add a splash of oil, pancetta in for a couple of minutes, then shallots and garlic for another couple of minutes, then add a knob of butter and leave it aside

  3. In a separate bowl whisk your egg yolks, add pecorino, black pepper and parsley
  4. Once the pasta is cooked, drain it (leaving a touch of pasta water), then add it to your pan with pancetta, shallots and garlic

  5. Gently toss it in the pan all together, then pour it in the bowl with egg mixture. Hot pasta and pancetta will cook the egg and pecorino mixture and will make a beautiful sauce. If its too thick, add a little pasta water