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sea salt and freshly ground black pepper

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Carbonara with chunky pork

15 minutes

Carbonara with chunky pork

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

400 g pork rashers, roughly chopped
6 free-range egg yolks
1 ½ cup Parmesan, finely grated
½ cup cream
Sea salt and freshly ground black pepper, to taste
400 g Woolworths fresh tagliatelle, cooked al dente

Method

Heat a nonstick frying pan, then fry the pork rashers for 5 minutes on each side, or until crispy.
Mix the egg yolks, 1 cup Parmesan, the cream, salt and pepper in a bowl.
Add the hot pasta and toss using a spoon and fork, coating the pasta in the creamy sauce. Add the pork rashers and gently mix through.
Sprinkle over the remaining Parmesan and serve immediately.

Cook’s note: Use a small amount of the pasta water to help emulsify the sauce.

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Carbonara with chunky pork

Carbonara with chunky pork

Ingredients

Method