Pasta Carbonara
Pasta Carbonara is a culinary delight, that will transport you to the heart of Italian cuisine, elevating your dining experience to new heights of satisfaction.
Ingredients
- 6 ⅓ oz Fettuccine pasta (homemade preffered)
- 1 ¾ oz sliced pancetta
- 1 small shallots sliced
- 1 tsp minced garlic
- 1 tbsp grated parmesan
- 5 floz vegetable stock
- 1 ¾ floz egg wash
- 1 tbsp parsley (chopped)
- 1 ¾ oz pecorino (shaved to garnish)
- drizzle of olive oil
- salt to taste
- pepper to taste
Instructions
- In a medium hot pan, add some olive oil.
- Once the pan is hot, place in pancetta, and cook until brown.
- Add shallots and garlic to the pan and cook for 30 seconds.
- Deglaze pan with vegetable stock and reduce by half.
- Add grated parmesan and allow to melt.
- In a separate saucepan or pot, bring lightly salted water to a boil. Cook your fettuccine pasta until it's al dente.
- When your pasta is suitably al dente, use tongs or a fork to lift the fettuccine out of the water and add to pan.
- Off the heat, add chopped parsley and egg wash, stir and toss continuously until egg wash starts to thicken.
- Once it’s thickened, turn of the heat.
- Serve in a bowl and garnish with shaved pecorino and drizzle with olive oil.
Notes
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