Carbonara
Simple, quick, delicious
Ingredients
- 160 g dried linguine
- 4 rashers streaky bacon chopped
- 1 clove garlic chopped
- 3 egg yolks
- 35 g Grana Padano cheese finely grated
- 15 g Pecorino cheese finely grated
Instructions
- Bring a large pan of heavily salted water to the boil and cook the pasta until al dente, around 10 minutes.
- Meanwhile add the bacon pieces to a large cold frying pan, then set it over a medium heat. Cook, stirring occasionally until the bacon is crisp and the fat has rendered out. Remove from the heat and stir in the garlic.
- With tongs, take the pasta out of the water and into the frying pan, tossing to coat. Then add the egg yolks and cheeses. Toss vigorously whilst adding splashes of the pasta water until you get an emulsified sauce.
- Serve topped with freshly cracked black pepper and extra cheese if desired.