Garlic and parsley Carbonara style Pasta
Ingredients
- 400 g spaghetti
- 3 tbsp butter
- 2 tbsp black pepper freshly grinded
- 2 cloves garlic sliced
- 2 egg yolk
- 100 g parmesan grated
- 100 -150 ml pasta water
- 2 tbsp fresh parsley chopped
- salt
Method
- In a saucepan, fill with salted water and bring to the boil. Add the pasta and cook as per package instructions.
- Once nearly ready, in a bowl, combine the garlic, egg yolk, parsley, parmesan, pepper and enough pasta water to create a sauce smooth enough yet coating the back of a spoon and create a light ‘creamy’ emulsified sauce.
- When the pasta are cooked al dente, remove from the heat.
- Drain them and toss them into the cheese and yolk mixture to lightly coat them in the sauce.
- Toss to coat the pasta in the sauce and check the seasoning.
- Serve immediately and garnish with more parmesan shavings and extra serving of black pepper.
- Enjoy while hot.
