***French Month at Ottimo***

Pappardelle alla Carbonara

One trick of this dish is to make sure the eggs are carefully whisked. Some people also like to use the pasta water to thin the sauce before serving it over spaghetti or some other long pasta. Delicious!


(Serves 4)

400g pappardelle pasta

160g pancetta, diced

3 egg yolks

130g Parmigiano Reggiano, grated

Black pepper



Cook the pasta following instructions on the packaging.

Cook the pancetta in the pan without any added fat, medium heat.

Whisk the yolks with the freshly grated cheese and little of the pasta cooking water. Add freshly ground black pepper.

Drain the pasta once cooked all dente, then add to the pan with the pancetta.

Add the yolks mixture and cook for 2 minutes on low heat.

Serve with a drizzle of extra virgin olive oil, more grated Parmesan on top and a glass of Italian wine!


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