Pasta carbonara with extra pancetta
From the foundersAlexander Eriksson·Founder & CEO
Classic Roman carbonara with egg yolk, pecorino and black pepper. The sauce turns creamy from the eggs and pasta water, and peas add freshness on the side.
Ingredients
4 servings
- 334.8 gspaghetti
- 279 gpancetta or guanciale
- 5.58 stegg yolks
- 1.86 stegg
- 93 gpecorino romano or Parmesan
- 186 gfrozen peas
- 1.86 tskblack pepper
- 1.86 msksalt for the pasta water
- 186 gchicken thigh fillet
How to make it
- 1
Bring plenty of salted water to the boil. Cut the pancetta into batons and the chicken into small pieces.
- 2
Whisk the egg yolks, egg, grated cheese and plenty of black pepper into a thick cream.
- 3
Fry the pancetta in a cold, dry pan over a medium heat until the fat has rendered and the pieces are crisp, about 8 minutes. Lift out some of the pancetta for serving.
- 4
Fry the chicken pieces in the pancetta fat until cooked through and golden, about 6 minutes.
- 5
Cook the pasta al dente, adding the peas for the last minute. Reserve 2 dl pasta water and drain.
- 6
Take the pan off the heat. Add the pasta and peas, pour over the egg mixture and 1 dl pasta water and toss quickly until the sauce is silky. Loosen with more water if needed.
- 7
Serve straight away with the crispy pancetta, more cheese and freshly ground pepper.
AI-generated content. Always verify ingredients and allergen information yourself.
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