Perfect for a quick & easy weeknight dinner!
Bucatini alla Carbonara
200g of pancetta
1 1/4 cups grated pecorino romano cheese
3 eggs, whisked
1 garlic clove
1 tbsp. olive oil
Pepper to season
Fill a large pot with salted water & bring to the boil.
Add the bucatini to the boiling water & cook for the recommended time.
Prepare the other ingredients while cooking the pasta.
Whisk the eggs, cheese & pepper together in a bowl & set aside.
In a saucepan on low heat, add the olive oil, garlic, pancetta & cook until crispy. This should only take a few minutes. Remove & discard the garlic clove.
Reserve 1 cup of pasta water, drain the bucatini & place into the pan with the pancetta.
Add the 1 cup of pasta water, eggs & cheese & stir to combine well.
Turn off the heat & keep on stirring to create a creamy sauce.
Serve the extra pecorino. Enjoy!