The ultimate comfort food – creamy carbonara. James Martin’s recipe from Home Comforts uses dried penne pasta but we think this sauce would be the perfect match to our chef-made tagliatelle.
1 tbsp Arbequina Extra Virgin Olive Oil
300g Cobble Lane Pancetta, thinly sliced
3 Cacklebean Egg yolks
100ml Guernsey Double Cream
50g 22 Month Parmigiano Reggiano, grated plus more to serve
3 tablespoons roughly chopped flat-leaf parsley leaves
A generous pinch of Maldon Sea Salt
freshly ground black pepper
350g fresh or dried pasta
- Heat a frying pan until hot, add the olive oil and pancetta and cook until crispy; this should take 3 to 5 minutes. Drain on kitchen paper, then roughly chop.
- Place the egg yolks, cream, Parmigiano Reggiano, pancetta and parsley in a bowl and season to taste with salt and pepper.
- Bring a pan of salted water to the boil, add the pasta and cook according to the packet instructions. Drain and immediately add the pasta to the cream mixture. Mix well; the heat of the pasta will cook the egg.
- Spoon into warmed bowls and grate over some more Parmigiano Reggiano.