Ingredients
- 2 tablespoons olive oil
- 100g pkt sliced pancetta, chopped
- 2 medium Wilcox carrots (about 340g total), peeled, cut into small dice
- 1/2 small brown onion, cut into small dice
- 2 garlic cloves, finely chopped
- 2 tablespoons thickened cream
- 300g spaghetti
- 4 large Coles Australian Free Range Egg yolks* (see notes)
- 1/2 cup (40g) finely grated parmesan
Directions
- Step 1 Heat a large frying pan over medium heat. Add oil and pancetta. Cook, stirring frequently, for 4 mins or until almost crisp. Add carrots, onion and garlic and sprinkle with salt. Cook, stirring occasionally, for 10 mins or until vegetables are tender and lightly browned. Stir in cream and remove from heat.
- Step 2 Meanwhile, bring a large pot of water to the boil over high heat. Add spaghetti and cook, stirring occasionally, for 8 mins or until al dente. Reserve 1/3 cup (80ml) of the cooking water, then drain the spaghetti and add to the carrot mixture in the pan.
- Step 3 In a medium bowl, whisk egg yolks, parmesan and 1/2 teaspoon freshly ground black pepper. Whisk in reserved ¹/³ cup (80ml) cooking water. Stir into pasta mixture and toss over low heat for 1 min or until sauce is creamy and coats pasta (do not allow sauce to boil). Remove from heat and season with salt and pepper. Serve immediately.
Recipe courtesy of www.taste.com.au
Serving size 4