A tasty tagliatelle carbonara.
- 350g dried tagliatelle
- 1 tablespoon of Fussels Garlic Rapeseed Oil
- 75g pancetta, cubed
- 2 whole eggs
- 2 egg yolks
- 50g pecorino, grated
- 50g parmesan, grated
- Salt and freshly ground pepper
- Handful of fresh chives
Bring a large pot of salted water to a boil and place the dried pasta in the water.
Whilst the pasta is boiling, pour the oil into a large frying pan and add the pancetta. Fry on a high heat until golden.
Combine the 2 whole eggs, black pepper with the cheeses in a bowl.
Once the pasta is cooked ‘al-dente’, strain, reserving around 150ml the pasta cooking water.
Pour the pasta back into the saucepan, followed by the egg mixture and half the pasta water. Stir this throughly, adding more of the pasta water if the mixture is too thick.
Add the chives, plate up and top each plate with a yolk and more grated cheese.