Donna Hay: My Carbonara with Pancetta Crumb

Serves 4

This recipe is from Sunshine, Lemons and Sea Salt by Donna Hay

Apologies to all the nonnas, but this is how I carbonara.

Extra crunch, extra flavour and extra silkiness, because deliciousness should always win.

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You can order Sunshine, Lemons and Sea Salt by Donna Hay here

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Method

Photography: Con Poulos
Recipe and styling: Donna Hay

To make the pancetta crumb, heat a non-stick frying pan over medium heat.

Add the pancetta and breadcrumbs and cook for 8–10 minutes, stirring until golden and crisp. Remove from the heat and set aside.

Cook the pasta in a large saucepan of boiling salted water for 8 minutes or until al dente. Drain, reserving 1½ cups (375ml) of pasta water. Return the pasta to the pan and place over medium heat.

Working quickly, add the egg yolks, cream, parmesan, 1 cup (250ml) of reserved pasta water, salt and pepper and stir for 5 minutes or until the sauce has thickened slightly and coats the pasta. Add more pasta water as needed to create a creamy sauce.

Place the pasta onto serving plates and top with the pancetta crumb. Serve topped with extra parmesan.