Pasta alla carbonara

Huile d'olive de Provence PDO
Intense flavour
Pâtes à la carbonara
A PDO
Preparation
10 min
A PDO
Cooking time
15 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course

Ingredients

A PDO
For 4 personnes
  • 500 g of pasta such as spaghetti or tagliatelle
  • 300 g pancetta or dried pork cheek
  • 4 egg yolks + 1 egg
  • 75 g of Pecorino or Parmigiano Reggiano PDO
  • 1 tablespoon of full-flavoured olive oil
  • Freshly ground pepper
  • 1 handful of coarse salt

Tip

If you’re making this recipe for more (or fewer) than 4 people, allow 1 egg per person plus 1 egg for the dish! We recommend a full-flavoured olive oil from Aix-en-Provence PDO, Haute-Provence PDO, Nîmes PDO, from the Vallée des Baux-de-Provence PDO, from Provence PDO, or an olive oil of the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque …

Instructions

  • Bring a large pan of salted water to the boil.
  • Meanwhile, separate the egg whites from the yolks. In a bowl, place the 4 yolks and 1 whole egg, a little salt and pepper, the grated Parmesan and whisk vigorously until the mixture becomes creamy (you can add 1 to 2 tablespoons of the pasta cooking water to make the mixture creamier).
  • When the water is boiling, add the pasta and cook until al dente.
  • Meanwhile, dice the pancetta and fry it in 1 tablespoon of full-flavoured olive oil until golden brown. Set aside.
  • Drain the pasta and mix it with the egg cream and pancetta. Season with salt and pepper and serve straight away.

Tip

If you’re making this recipe for more (or fewer) than 4 people, allow 1 egg per person plus 1 egg for the dish! We recommend a full-flavoured olive oil from Aix-en-Provence PDO, Haute-Provence PDO, Nîmes PDO, from the Vallée des Baux-de-Provence PDO, from Provence PDO, or an olive oil of the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque …
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.

If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.

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