Pasta Carbonara

• 1 tbsp Olive oil
• 150 grams Pancetta, sliced
• 500 grams Tagliatelle pasta
• 6 Egg yolks
• 150 ml Pure cream or creme fraiche
• 30 grams Butter
• 1/4 cup Chopped parsley
• 2/3 cup Grated Parmesan
• 2/3 cup Australian vintage (or any strong/bitey) cheese
• 1 Cracked black pepper to taste

1. Heat oil in a large pan and fry pancetta until crisp.
2. Meanwhile- cook pasta in salted water.
3. Strain and set aside.
4. Add the parsley and butter to pancetta.
5. Then add the pasta and cheeses.
6. Toss to combine.
7. In a bowl, whisk cream and egg yolk.
8. Remove pan from heat before pouring over pasta.
9. Toss again- sauce will thicken when cooked by heat of pasta.
10. Season and serve with a little extra grated Parmesan.
11. Very simple, classic pasta dish that is an absolute ripper.
12. Some mushrooms could have worked in this dish too I think.
13. Enjoy!

olive oil, tagliatelle pasta, egg yolks, cream, butter, parsley, parmesan, australian vintage, black pepper

Taken from cookpad.com/us/recipes/480580-pasta-carbonara (may not work)