Carbonarra with Pancetta & Coppa
Prep: 10 Cook: 15 Total: 25 Serves: 2
An Italian classic - Carbonnara without the fuss. The combination of crispy pancetta, torn coppa, eggs and pasta make this recipe easy to prepare and delicious to eat.
This is one of our favourite go to meals.
2 organic egg yolks
40g Percorino or parmigiana cheese*
250g Tagliatelle or other ribbon type pasta**
1-2 tbs Extra virgin olive oil
100g of Pancetta
1 pack of Pepper Coppa
Black pepper and sea salt (if required)
Gluten free pasta** (GF option)
Lacto-free or alternative dairy*
Put the eggs into a bowl, grate in 2/3 of the Cheese, season with pepper, then mix well with a fork and put to one side.
Put the tagliatelle into a large pan of boiling water and cook until just ready. (Al dente)
Meanwhile, add the oil to a frying pan and cook the pancetta over a medium heat until it begins to crisp.
Quickly drain the tagliatelle and place it back in the pan. (Keep a little of the cooking water to one side). Add the tagliatelle to the pancetta. Tear up pieces of the coppa and stir through. Remove from the heat. Add a splash of the cooking water. Pour in the egg mixture and toss with a fork to coat all the pasta. The egg mixture will cook with the heat of the pasta.
Serve immediately with grated Pecorino cheese and a twist of freshly ground black pepper.
~Substitute our fennel and black peppercorn salami to spice things up a bit.