Tagliatelle Carbonara for Pollyanna Woodward
No need to muck about with cream and onions here – the beauty of this dish lies in its simplicity. Use the best ingredients you can find.
500g tagliatelle (or spaghetti)
200g pancetta or bacon, chopped
1 egg yolk
75g parmesan or grana padano cheese, grated
75g pecorino (or more parmesan), grated
A pinch of nutmeg (optional)
Maldon sea salt
Heat a little oil in a frying pan and fry the pancetta until lightly crisp. Set aside.
Bring a pan of salted water to a boil and add the pasta. Cook according to packet instructions.
Meanwhile, beat together the eggs, egg yolk, and cheese with a pinch of nutmeg, plenty of pepper and a pinch of salt.
Drain the pasta, reserving some of the pasta water, and return it to the pan – off the heat. Stir in the pancetta and then beat in the egg and cheese mixture. Add a spoonful or two of the pasta water and stir until creamy, then serve.