This is not a true carbonara but it is very quick to make and tastes great. It is not as creamy and eggy as other carbonara recipes I have made in the past but a good recipe none the less. I used fresh tagliatelle as I prefer fresh pasta in any dish and it also makes for an even quicker cooking time, I also added loads of cheese as my whole family loves Parmesan. If you want to read more reviews on this recipe or see more photos click here.

Ingredients

Salt & freshly ground black pepper, to taste
1lb Pasta, spaghetti (I used fresh tagliatelle)
1/4 Cup extra virgin olive oil
1/4lb Pancetta, chopped
1 Teaspoon red pepper flakes
5-6 Garlic cloves, chopped (I crushed mine)
1/2 Cup dry white wine
2 Large egg yolks
Freshly grated romano cheese (I added a mix of Gruyere and Parmesan and lots at that just our families preference.)

Method

1. Put a large saucepan of water to boil.

2. Once boiling, add a liberal amount of salt and pasta. Cook to al dente, about 8 minutes.

3. Meanwhile, heat a large skillet over medium heat.

4. Add olive oil and pancetta. Brown pancetta about 2 minutes.

5. Add red pepper flakes and garlic and cook 2 to 3 minutes more.

6. Add wine and stir up all pan drippings.

7. In separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup)of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to pasta.

8. Drain pasta well and add directly to skillet with pancetta, garlic and oil.

9. Pour egg mixture over pasta. Toss rapidly to coat the pasta without cooking the egg.

10. Remove from heat and add a big handfuls of cheese, lots of pepper and a little salt. Continue to toss and turn pasta until soaks up egg mixture and thickens, 1 to 2 minutes.

To Serve: Place in serving bowls and top with extra Parmesan cheese.

Serves 4-6

All photos taken by me unless otherwise stated.