Michael and Rachel's

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Pasta Carbonara

Updated: 25 Apr 2015

Ingredients

  • 1 ½ cup pasta
  • 100g pancetta/diced bacon
  • 3 eggs
  • 2 tbsp. grated parmesan cheese (and extra to garnish)
  • 1 tsp. dried garlic
  • 1 tbsp. milk (approx.)
  • Salt and pepper to season

Method

  1. Set the pasta to boil with a pinch of salt.
  2. Beat the eggs, parmesan, milk, and garlic together, with a pinch of salt and generous amount of ground black pepper.
  3. Fry the pancetta in the bottom of a sauté pan or similar. Once cooked, turn the heat down so that the pan is not too hot for step four.
  4. After the pasta is cooked, drain and place in the sauté pan. Slowly add the egg mixture, stirring continuously.
  5. When the egg starts to cook, remove the pan from the heat. It will continue to cook in the residual heat. The sauce is cooked as it goes creamy and just begins to form lumps, like scrambled egg.
  6. Serve with extra parmesan and pepper to garnish.