Creamy Pasta Carbonara
- 400g egg tagliatelle
- 2 tbs olive oil
- 250g pancetta, cut into strips
- 1 large brown onion, finely chopped
- 3 garlic cloves, crushed
- 300ml pure cream
- 3 eggs
- 1 cup finely grated parmesan, plus extra to serve
- 1/3 cup chopped parsley
Cook pasta per pack directions until al dente. Drain well.
Heat the oil in a large frying pan over medium heat. Add pancetta and onion and cook for eight minutes. Add the garlic and cook for a further two minutes.
Whisk the cream and eggs in a bowl. Stir in the parmesan and season with salt and pepper.
Add the pancetta mixture and cream mixture to the host pasta and toss to combine.
Stir through parsley, sprinkle with extra parmesan and serve immediately.