Fettuccine Carbonara

Nothing says comfort food like pasta, especially if it’s fresh and home-made. Pair that with a Carbonara sauce and you have a winner! There are many versions of Carbonara sauce, and this is my take on the classic, which contrary to popular belief is traditionally made without cream. Unlike the original Roman recipe, mine uses pancetta instead of guanciale (which can sometimes be hard to find), Parmesan instead of Pecorino, and a little garlic for extra taste. Of course if you can get your hands on guanciale and Pecorino, go for it! And use dried commercial pasta if you must.

Now if you already know how to make fresh pasta and have the gear to make it, I highly recommend putting in the effort. If you’ve always fantasised about making fresh pasta but have no idea how to go about it, I recommend taking a cooking class to learn this valuable skill. Our cooking school life’s a feast, which we are excited to announce is reopening on the 18th July after our period of forced hibernation, offers two pasta making classes: Pasta Making & Italian Sauces and Advanced Pasta Making.  In our interactive, hands-on classes, I guarantee you will be making perfect pasta in no time. I look forward to seeing you in our kitchen soon!

Ingredients (serves 4):
60g butter
2 cloves garlic, peeled and halved
175g pancetta in one piece, diced
4 fresh eggs
125g freshly grated Parmesan Cheese, preferably Parmigiano-Reggiano
Freshly ground black pepper

500g fresh egg fettuccine (or dried pasta)
To serve: freshly grated Parmesan cheese and freshly ground black pepper

1. Bring a large saucepan of water to the boil, then add salt. Add the fettuccine to the boiling water and stir well to prevent it sticking together. Bring back to the boil and cook until al dente, about 2-3 minutes.
2. Meanwhile, melt the butter over a medium heat. Add the garlic and pancetta and cook until the pancetta starts to crisp. Remove and discard the garlic.
3. Lightly beat the eggs then add the Parmesan cheese and a good grinding of black pepper.
4. Drain the pasta and return to the saucepan, off the heat. Add the pancetta, mix well and then add the egg and cheese mixture and toss until the pasta is well coated.
5. Serve in pasta bowls with freshly ground black pepper and plenty of Parmesan cheese to pass around.

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