Rigatoni Carbonara

This was actually one of the very first dish that I cooked without anyone's help, so it was practically ages ago. I'm going to give you the recipe under the picture.

Serves: 4 - 6

Ingredients

• 1 tbsp olive oil
• 200 g smoked beef, cut into long thin strips
• 6 egg yolks
• 200 ml heavy cream
• 75 g freshly grated Parmesan cheese

Method

1. Heat the oil in a frying pan and cook the smoked beef over high heat for 6 minutes, or until crisp and golden. Remove with a slotted spoon and drain on paper towels.
2. Beat the egg yolks, cream and the Parmesan together in a bowl and season generously. Return the freshly cooked and drained pasta to its saucepan and pour the egg mixture over the pasta, tossing gently. Add the smoked beef, then return the pan to very low heat and cook for 30-60 seconds, or until the sauce thickens and coats the pasta. Season with pepper and serve immediately.

Pasta

I used 250 g rigatoni with the carbonara sauce.

Note

Be careful not to cook the pasta over high heat once you have added the egg mixture, or the sauce risks being scrambled by the heat.