Papardelle carbonara

It's really all about the pancetta! I was able to get some of Salumi pancetta, anise flavoured, a limited edition seasonal version, which just made this to-die-for!

Traditional versions of carbonara, in fact the first time I tried this was in Rome...is made with spaghetti but I like it with the flat pastas too like fettuccine and papardelle.

Ingredients:

1 slick slice of pancetta (Italian bacon), chopped

1/2 cup grated percorino

1 egg and 2 yolks

fresh pasta sheets, cut into papardelle (or whatever you like) to serve 2

salt

black pepper, freshly ground

olive oil

1 tbsp Parsley, chopped

Method:

Render the pancetta in a pan with a little olive oil until crispy, drain over paper towels to remove excess fat. Whisk the egg and yolks with the cheese, salt and pepper.

Cook the pasta until al dente, add to the egg and cheese mixture and toss immediately to coat. Add a few tablespoons of the pasta water as needed. Add the pancetta and toss again, garnish with parsley, drizzle with a little extra olive oil and serve with a simple, green salad of arugula or watercress.