Classic Carbonara w/ Parmesan Crumb

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SERVES FOUR
PREP TIME: 15 MINS
COOK TIME: 15 MINS

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Ingredients

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1 PACKET PASTA OF CHOICE, I USED FETTUCCINI

100G BACON OR PANCETTA, SLICED INTO 3CM CUBES

3 EGGS, WHISKED

1 CUP FINELY GRATED PARMESAN

50G UNSALTED BUTTER

2 GARLIC CLOVES, SLICED

1/3 CUP PANKO BREAD CRUMBS

2 TSP FINELY GRATED LEMON RIND

CRACK SALT & PEPPER

2 LADELS RESERVED PASTA WATER

2 TBSP FINELY CHOPPED PARSLEY

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Utensils

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SHARP KNIVES

GRATER

SMALL FRY PAN

MEDIUM FRY PAN

LARGE SAUCEPAN

COLANDER OR STRAINER

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Method

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1. HEAT A SMALL FRY PAN OVER MEDIUM HEAT. ADD PANKO CRUMBS, TOSSING REGULARLY UNTIL THEY’RE TOASTED AND GOLDEN. ADD LEMON RIND AND 1/3 CUP PARMESAN, TOSSING FOR A MINUTE OR TWO. SET ASIDE

2. COOK PASTA AL DENTE IN A LARGE SAUCEPAN, RESERVING 2 LADELS PASTA WATER BEFORE STRAINING. RETURN TO LARGE SAUCEPAN

3. SLICE YOUR BACON OR PANCETTA, DEPENDING ON WHICH TYPE YOU’RE USING AND MELT BUTTER IN A MEDIUM FRY PAN. ADD BACON AND GARLIC - COOKING UNTIL CRISPY AND GOLDEN

4. WHISK EGGS IN A BOWL AND ADD A GENEROUS CRACK PEPPER. STIR REMAINING PARMESANEN THROUGH EGGS

5. ADD BACON TO THE SAUCEPAN, STIRRING THROUGH AS YOU POUR EGG AND RESERVED WATER THROUGH. ADD ADDITIONAL PARMESAN AND SALT & PEPPER TO YOUR TASTE AS YOU PLEASE

6. DIVIDE BETWEEN BOWLS - TOP WITH PARMESAN CRUMB AND FINELY CHOPPED PARSLEY - ENJOY !