RECIPE: Pasta Evangelists Carbonara Of Dreams

I love Pasta Evangelists and I love carbonara, I love Pasta Evangelists carbonara so the last time I placed an order (I didn't get carbonara) they gave us some recipe cards. I thought I would share the recipe with you guys and my opinion also to see if it tastes as good as when they make it.

Serves 4

Ingredients

• 500g Fresh Bucatini or Sedanini

• 4 Egg Yolks

• 175ml Single Cream

• 85g Parmigiano Reggiano

• Black Pepper

• 75g Pancetta

NOTE: I halved the ingredients because I didn't need it to serve 4.

Method

Step 1: Crack the egg yolks into a bowl, add the cream, finely grate in the Parmigiano Reggiano and season with black pepper, then mix well. If you can, use chilled eggs here: cold yolks are easier to separate from the white. NOTE: I don't have a fine grater so it was a regular grater.

Step 2: Add the pancetta to a large frying pan and sauté over medium-low heat until browned and crisp, around 5 minutes. Notice how we haven’t included ‘add oil’. The fat rendered by the pancetta provides more than enough.

Step 3: Cook the your chosen pasta in a large pan of generously salted boiling water for 3-4 minutes, or until ‘al dente’ (taste a piece before removing from the water).

Step 4: Once cooked, reserve 1/2 a cup of the boiling cooking water, and transfer the pasta to the frying pan with the pancetta. Toss well and then immediately remove the pan from heat.

Step 5: Now add the egg, cream and cheese mixture, tossing vigorously so the sauce clings to the pasta and doesn’t settle on the base of the pan. Add the pasta water adjusting as necessary to obtain a silky smooth sauce that’s able to completely coat the pasta. Continue to toss vigorously and stir through with a large pair of tongs. The tongs work particularly well with long, strand pastas. It’s also incredibly satisfying watching each coated strand rise and fall, so this step is most definitely compulsory; cooking is meant to be fun, is it not?

Step 6: Finish with freshly grated Parmigiano Reggiano and a good grind of black pepper. Buon appetito.

I love this dish, I have already remade this plus I have made the sauce and put it in the fridge to have the next day and it tastes better. I really rate you trying this out.