Clodagh McKenna's carbonara
Clodagh is back to kick start our week with a classic pasta dish. Carbonara is traditionally made with egg yolks and pork lardons, but will Clodagh commit Italian blasphemy and add cream? Either way, it promises to be the tastiest way to start your Monday!
Favourite Carbonara
Ingredients:
1 tbsp olive oil
200g/1 cup pancetta (or diced streaky bacon)
1 clove garlic, crushed
2 egg yolks
100ml/½ cup double/heavy cream or creme fraiche
60g/½ cup parmesan cheese, grated
500g/17½ oz linguine or spaghetti
2 tbsp chopped flat-leaf parsley, optional
Sea salt and freshly ground black pepper
Method
1. Cook the linguine in a large pot of salted water for ten minutes or until the pasta is cooked. Drain once the pasta is cooked and reserve ½ cup pasta water.
2. While the pasta is cooking, place a frying pan over a medium heat and add ½ tablespoon of olive oil. Stir in the pancetta, allow to cook for two minutes, then stir in the crushed garlic and cook for a further one minute.
3. In a bowl, whisk together the crème fraiche or cream, egg yolks and grated parmesan cheese. Turn the heat down to low under the pancetta and stir in the cream cheese mixture. Season with sea salt and freshly ground black pepper
4. Tip the pancetta and cream cheese mix into the cooked pasta. Add the chopped flat leaf parsley if you are using it and give it all a good stir.
5. Serve and smile!