Carbonarra with Pancetta & Coppa

Prep: 10 Cook: 15 Total: 25 Serves: 2

An Italian classic - Carbonnara without the fuss. The combination of crispy pancetta, torn coppa, eggs and pasta make this recipe easy to prepare and delicious to eat.
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This is one of our favourite go to meals.

Ingredients

2 organic egg yolks

40g Percorino or parmigiana cheese*

250g Tagliatelle or other ribbon type pasta**

1-2 tbs Extra virgin olive oil

100g of Pancetta

1 pack of Pepper Coppa

Black pepper and sea salt (if required)

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Gluten free pasta** (GF option)

Lacto-free or alternative dairy*

Method

Put the eggs into a bowl, grate in 2/3 of the Cheese, season with pepper, then mix well with a fork and put to one side.

Put the tagliatelle into a large pan of boiling water and cook until just ready. (Al dente)

Meanwhile, add the oil to a frying pan and cook the pancetta over a medium heat until it begins to crisp.

Quickly drain the tagliatelle and place it back in the pan. (Keep a little of the cooking water to one side). Add the tagliatelle to the pancetta. Tear up pieces of the coppa and stir through. Remove from the heat. Add a splash of the cooking water. Pour in the egg mixture and toss with a fork to coat all the pasta. The egg mixture will cook with the heat of the pasta.

Serve immediately with grated Pecorino cheese and a twist of freshly ground black pepper.

~Substitute our fennel and black peppercorn salami to spice things up a bit.