Fettuccini Carbonara with Meuwly’s Pancetta

Fettuccini Carbonara with Meuwly’s Pancetta

Method:

1. Cut Pancetta into Lardons (small rectangle pieces - cut it so each piece has a bit of fat & lean parts!) and render in a sauce pan over medium heat. Cook until crisp, saving the fat for the sauce

2. Add heavy cream, crushed garlic, and herbs of your choice. We garnished ours with fresh grape tomatoes from Mans Organics. Reduce the cream over medium heat until thickened.

3. Boil the pasta in salted water until Al Dente (“to the tooth” -cooked, but with a bit of bite in the centre)

4. Add grated Parmigiano cheese and stir to melt into the sauce. Toss in the cooked pasta, seasoning to taste. Take the pan off the heat.

5. Make a Liaison (egg yolks mixed with cream) and stir into the pasta, allowing the residual heat to gently cook the egg, thickening the sauce.

6. Finish with fresh cracked pepper and grated parm. We also like it with a bit of fresh lemon zest!