No-cream Carbonara Recipe

Photography by Ben Dearnley

Finally a tasty carbonara sauce without the addition of cream.

Serves: 4

Ingredients

• 400g farfalle (bow-tie) pasta
• 3 eggs, lightly beaten
• 1/2 cup grated parmesan
• 1 tsp olive oil
• 100g pancetta (or rindless bacon), chopped
• 2 garlic cloves, finely chopped
• 1/4 cup roughly chopped chives
• 1 cup torn flat-leaf parsley leaves

Method

• Cook the pasta in a large saucepan of boiling salted water according to packet instructions.
• Meanwhile, combine the eggs and grated parmesan in a bowl. Season with sea salt and freshly ground black pepper.
• Heat the olive oil in a deep frypan over medium-high heat. Add the chopped pancetta and fry for about 2-3 minutes until crisp. Reduce the heat to low, wait a few seconds for the frypan to cool a little (this will ensure the garlic doesn't burn), then add the chopped garlic.
• Cook for about 30 seconds until fragrant. Add the drained farfalle to the frypan and toss to coat.
• Remove from the heat, stir the egg mixture into the farfalle, then continue stirring for 1 minute to coat all the pasta, and to ensure the egg mixture stays smooth and creamy and doesn't scramble.
• Add the chopped chives and torn flat-leaf parsley leaves and serve immediately.

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