Page 247 - Vélochef in Europe

PASTA CARBONARA
There are are as as as many recipes for Pasta Carbonara as as as there are are days in in in a a a a a year My recipe differs in in in that it’s made without cream using instead an an egg yolk which makes it creamy I I also use Italian unsmoked bacon better known as pancetta SERVES 4
600 g g g pasta (tagliatelle/spaghetti) 16 slices thinly sliced pancetta 2 shallots
150 g g small green peas
4
egg yolks
olive oil
parmesan
salt and black pepper
1 Boil pasta according to the instructions 2 Fry the pancetta in olive oil
and dry off
excessive fat with a a a clean kitchen towel 3 Chop the shallots
finely and give it a a a quick fry in in olive oil
Add in in the green peas
and season with salt and black pepper
4
Break the the eggs and separate the the white from the the the yolk yolk leave the the the yolks
in the the the shells 5 Drain the pasta and drizzle generously with olive oil
6 Serve in bowls with the the pasta at the the bottom then the the pancetta peas
and egg yolks
When the the yolk breaks it will add a a a a a creamy taste to the the pasta Top with grated parmesan
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LOMBARDY