Why not try this delicious recipe from Kiwi chef Brett McGregor and Olivado! Our mouth-watering carbonara is perfect for a family meal.
3 Tbsp Organic Olive Oil, plus a little extra to drizzle
4 cloves of garlic, sliced
4 rashers of pancetta, sliced thinly
2 eggs plus one yolk
30g / 1oz parmesan cheese, grated (plus more to garnish)
Salt and black pepper to taste
Parsley to finish (optional)
Bring a pot of salted water to a boil. Add pasta and cook, stirring, until al dente.
Meanwhile add 2 Tbsp of the olive oil in a fry pan and add the garlic, cook, stirring frequently, over medium heat, until just turning golden and starting to stick to the pan. Add the pancetta and continue to cook until crisp and the fat has rendered, about 7 minutes.
In a large metal heatproof mixing bowl, whisk together whole eggs and yolk, parmesan and black pepper.
Using tongs, transfer pasta to fry pan with crisped pancetta and its fat; be sure not to drain boiling pasta water. Add remaining tbsp of olive oil to pasta and stir to combine; let cool slightly (otherwise you will scramble your eggs!). Scrape pasta, pancetta, and all the fat into the egg mixture. Measure 1/2 cup pasta-cooking water and add to pasta and egg mixture. Stir well to combine.
Set mixing bowl over pot of boiling pasta water (make sure bottom of bowl does not touch the water) and cook, stirring quickly with tongs, until sauce thickens to a creamy, silky consistency and leaves trails as you stir.
Remove from heat, season with salt if needed, and divide into bowls. Serve right away, topped with more grated cheese, freshly ground pepper, a drizzle of oil and a sprinkle of parsley.