I learned to cook carbonara in Tuscany. My mentor Amadeo from Lucca taught me how to cook a killer carbonara which is a basic in Italy. This dish was meant for mining workers who needed a lot of energy for work.. or in my case for studying or shopping
320 gr farfalle
200 gr pancetta
100 gr peas
4 egg yolks
1 white onion
1 chilli (seeds out if you don’t like it spicy)
a bunch of parsley, leave some for garnish
75 parmigiano, plus some more for garnish
200 ml pasta water
50 gr butter
salt and pepper
Cook the farfalle until al dente.
Cut the pancetta into small strips. Chop the onion, chilli and most of the parsley.
Grate the parmigiano into a small bowl. Mix in the egg yolk and the chopped parsley.
Cook the onions, chilli, and pancetta in a pan in a high heat until crisp and fragrant. Mix in the peas. Drain the cooked farfalle and leave some of pasta water for later. Mix in the farfalle and season with salt and pepper.
Turn of the heat and stir in the egg yolk sauce and some pasta water. Let them all cook together with the heat left in the pan. Fold in some pasta water when until it has a creamy but not sticky consistency. Season with salt and pepper.
Garnish with parsley and parmigiano then serve.