Easy
High Protein
Bella Italia – Carbonara
Bring a taste of Italy to your home from Bella Italia with this simple and delicious Carbonara recipe.
(Recipe serves 2)
Ingredients
| 3 large free-range egg yolks |
| 50g pecorino cheese (or use parmesan), plus extra to serve |
| 150g diced pancetta |
| 4 slices of crispy pancetta to garnish |
| Half a leek – washed and sliced |
| 200g tagliatelle |
| 100ml whipping cream |
| 3 dessert spoons of olive oil |
| Salt and black pepper |
Recipe
- Pre-heat the oven to 200ºc/fan 180ºc/gas mark 6.
- Put the egg yolks into a mixing bowl with grated Pecorino cheese (or Parmesan) and whipping cream, then mix well with a fork and put to one side.
- Cook the tagliatelle for 3 mins in a large pan of boiling salted water until al dente.
- Season the leeks well with salt, pepper and 2 dessert spoons of olive oil.
- Transfer the seasoned leeks onto an oven tray and cover – cook in the oven for 10 mins (or until soft).
- Place the slices of pancetta onto an oven tray – cook in the oven for 5 mins (or until crispy).
- Meanwhile, heat one dessert spoon of oil in a pan, add the diced pancetta, stir occasionally and cook until crispy.
- Pour the egg and cream mixture into the pan and remove from the heat.
- Drain the tagliatelle, add to the pan and bring back to the heat, season with salt and pepper, and coat the tagliatelle well in the sauce.
- Transfer the tagliatelle into two pasta bowls.
- Top the pasta with the leeks and two strips of crispy pancetta.
- Serve immediately with a grating of Pecorino (or Parmesan) and black pepper if desired.