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How to make No cream carbonara

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 400g farfalle (bow-tie) pasta
  • 3 eggs, lightly beaten
  • 1/2 cup grated parmesan
  • 1 teaspoon 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

  • Step 1 Cook the pasta in a large saucepan of boiling salted water according to packet instructions.
  • Step 2 Meanwhile, combine the eggs and grated parmesan in a bowl. Season with sea salt and freshly ground black pepper.
  • Step 3 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.
  • Step 4 Cook for about 30 seconds until fragrant. Add the drained farfalle to the frypan and toss to coat.
  • Step 5 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.
  • Step 6 Add the chopped chives and torn flat-leaf parsley leaves and serve immediately.