Thursday, 31 July 2014

Farfalle Carbonara with Pancetta | Recipe

I made this dish for dinner for my parents and younger siblings last night. They loved it and it's so simple and quick to make so I thought I'd share it with you guys.

Serves 4

What you will need:
455g farfalle pasta
12 rashers pancetta or smoked streaky bacon, roughly sliced
100ml double cream
1 egg
Sea salt and ground black pepper
3 handfuls frozen peas
2 handfuls grated Parmesan cheese
2 sprigs mint, finely sliced

What to do:

1. Cook the pasta according to the instructions on the packet.

2. While the pasta is cooking, whisk the egg and double cream with a pinch of salt and dash of pepper. Once it is whisked, set it aside.

3. Heat some oil in a separate pan. When it has heated, add the sliced pancetta or bacon. Cook it until it is golden and crispy.

4. About a minute and a half before the pasta has finished cooking, add the peas to it. Mix them through and leave them for the remaining minute and a half.

5. Drain the pot containing the pasta and peas using a colander, keeping a little amount of the cooking water in a cup.

6. Add the pancetta and the egg and cream mixture to the pasta and stir it through. The heat of the pasta will cook the eggs in the mixture, but not to the point where they are scrambled so it will remain a sauce.

7. Add the finely sliced mint and mix it through the pasta.

8. Sprinkle the Parmesan over the top and (once again) mix it through.

9. Serve and enjoy!

- Velvet Lilies x

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