CARBONARA SAUCE
INGREDIENTS
- 120g cured pork cheek or flat pancetta
- 2 whole eggs
- 10g extra virgin olive oil
- 60g grated pecorino Romano
- 2g course black pepper
- 60g water
How to make
Step 1
In a frypan on medium heat, fry sliced pork cheek/pancetta, remove from heat before crispy, then add water and set aside.
Step 2
In a bowl, beat eggs, pecorino & pepper. Set aside.
Step 3
Add cooked pasta to frypan with pork cheek/pancetta and toss.
Step 4
Add pasta to bowl with egg mix. Mix vigorously until all is well combined.
Step 5
Serve – add extra grated pecorino on top.