James Martin’s recipes for a classic carbonara.
1 tbsp extra virgin olive oil
300g/11oz pancetta, sliced
6 free-range egg yolks
50g/2oz parmesan, grated, plus extra for serving
200ml/7fl oz double cream
salt and freshly ground black pepper
350g/12oz fresh penne
3 tbsp chopped fresh flatleaf parsley
Heat a frying pan until hot. Add the olive oil and pancetta and cook for 3-5 minutes, or until crisp. Remove the pancetta from the pan and set aside to drain on kitchen paper.
Whisk the egg yolks, parmesan and cream in a bowl and season, to taste, with salt and freshly ground black pepper.
Cook the penne according to pack instructions in a pan of salted boiling water.
Drain the pasta and add it to the cream mixture, stirring continuously until smooth. Add the pancetta and parsley and stir until well combined.
To serve, spoon pasta into warmed bowls and sprinkle with a little extra parmesan.
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