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 olive oil
- 200g Cobble Lane pancetta, thinly sliced
- 3 Cacklebean egg yolks
- 100ml Guernsey double cream
- 50g Parmigiano Reggiano, grated plus more to serve
- 3 tbsp flat-leaf parsley leaves, roughly chopped
- a generous pinch Maldon sea salt
- freshly ground black pepper
- 350g fresh tagliatelle
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- 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.