Main Meals
Carbonara with chunky pork
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Wine/Spirit Pairing
Woolworths Warwick Cape Lady Chardonnay 2015
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
- 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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