This classic Roman dish exemplifies the delicious simplicity of Italian cuisine combining a creamy sauce and crispy bacon.
In a small mixing bowl combine the ingredients for the sauce and whisk until fully incorporated. Reserve some parmesan for garnish. Set aside.
Preheat the pan to 350°F/176°C (medium) and add the pancetta. Cook the pancetta for 6 minutes, until brown and crisp. Stir frequently.
Using a slotted spoon, transfer the cooked pancetta to a paper towel lined tray or plate. Leave some of the rendered fat in the pan to reheat the pasta.
Add the cooked pasta and reserved pasta water to the pan. Lower the temperature to 250°F/121°C (medium-low) and continuously toss the pasta with a pair of tongs for 1 minute, then turn off the heat before moving to the next step.
Stir the sauce and crisped pancetta into the pasta. To prevent the eggs from scrambling, continuously toss the pasta in the sauce for 30 seconds or until well coated.
Add the parsley and a fresh squeeze of lemon juice to finish the carbonara.
Plate the pasta and garnish with grated parmesan cheese. Serve immediately.
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