Traditional Roman Inspired Carbonara #HelpfulCook

Traditional Roman Inspired Carbonara #HelpfulCook

Steve Peach


2 servings
  1. 4 large egg yolks
  2. 75 g pecorino romano, plus extra for sprinkling on top
  3. 100 g panchetta
  4. 1 tbsp olive oil
  5. 200 g penne pasta or Rigatoni


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    Bring a pot of seasoned water to boil.

  2. Add Photo

    Add the pasta and cook until all dente.

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    Meanwhile, heat the olive oil in a pan. Cut the panchetta in to pieces and then add to the pan to cook until crispy.

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    In a small bowl, beat the egg yolks and pecorino cheese together seasoning with a bit of salt and pepper.

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    Once the pasta is cooked, drain, retaining some of the water. Add the pasta to the panchetta along with some of the water and mix well.

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    Remove from the heat and then stir in the egg mixture. Serve immediately.

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