How to make carbonara
A perfect carbonara can be achieved by mastering a few simple techniques; cooking the pasta and making the cream thick and silky.
Crispy pancetta is another key element of this delicious Italian dish, which is where James Martin suggests starting.
Heat a large frying pan until hot then add the oil. Tip in the chopped pancetta and fry in the oil until crispy, then drain.
Next, grab a bowl and whisk up the egg yolks, pecorino and parmesan. Season to taste with salt and pepper – sea salt flakes and freshly ground peppercorns are best.
Now cook the fresh pasta in boiling salted water for just two minutes. Drain the pasta and transfer it into the pan used to cook the pancetta.
Add the sauce to the pan and heat through along with a spoonful of pasta water. When everything is well combined and heated through, plate up the pasta in neat swirls and grate more parmesan grated over the top.
