1 minute read
Recipe from the Bearded Chef Carbonara
Carbonara
• 100g Pancetta • 300g Spaghetti • 100g Parmesan Cheese • 2 Garlic Cloves • 1 tsp Chilli Flakes • 1 tsp Basil • 1 tsp Oregano • 3 Egg Yolks • Olive Oil
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Get a saucepan with boiling water and start to cook spaghetti.
Heat a sauté pan with Olive Oil and garlic, you want it to go golden in colour for a beautiful nutty flavour Add the pancetta and cook off for a couple of minutes.
Once your pasta is cooked add the pasta to the pancetta, keeping the water to one side.
Add your dried herbs and chilli flakes and cheese, then take ladles of your pasta water to coat the pasta
Once the cheese has cooked out, remove from heat and add the yolk mixture, stirring like your coffee. Serve.
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