Pappardelle Carbonara

Not your classic Italian Carbonara but a quick version with cream

Serves: 4

Ingredients

• 300g Cucina fresh Pappardelle
• 2 egg yolks
• 180 ml cream
• 25g grated parmesan
• Cracked black pepper
• 8 slices Lonza (dry cured pork loin)
• Extra parmesan for serving

 

Method

• Cook the fresh pappardelle in a large saucepan of salted boiling water for 2-3 minutes.
• Drain and return pasta to the pan and place over a low heat.
• Combine the egg yolks, cream, parmesan and pepper and pour over the pasta.
• Return to heat and toss to coat for 2 minutes and sauce has thickened slightly.
• Divide the pasta into serving bowls and top with the sliced lonza and grated parmesan.

Recipe inspiration from Donna Hay book "no time to cook"