Carbonara is one of the pasta greats – loved the world over and a tasty standby recipe to always have ingredients handy in the pantry. Whip up in a pinch when friends drop in or dinner inspiration has left the house.
Why we love carbonara
- It’s quick and easy
- You can have ingredients always on hand
- It’s an excellent first dish for kids to learn to cook with
- It’s got pancetta in it – and everything tastes better with bacon!
- Everybody loves it
With the world today celebrating #carbonaraday everywhere and heated debate on what constitutes a classic carbonara, we decided to weigh in with HB’s own favourite.
1 tblsp olive oil
250g roughly torn hot pancetta
2 cloves chopped garlic
185ml Nestlé Carnation creamy evaporated milk
1 ½ cups grated parmesan
½ cup grated parmesan, extra
½ cup grated parmesan, to serve
Preheat oven to 180deg C
Cook bucatini in boiling water until tender, drain.
Heat olive oil in a frying pan over a medium heat.
Cook hot pancetta and garlic for 3 minutes.
Whisk together eggs and evaporated milk in a large bowl.
Add pasta, pancetta mixture and 1 ½ cups grated parmesan.
Season and stir until combined.
Transfer to a greased ceramic dish and sprinkle with the ½ cup grated parmesan.
Bake for 20-25 minutes or until liquid is set and the top is golden.
Sprinkle with a little extra parmesan to serve.
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