Simple pasta carbonara

Topping the creamy pasta with prosciutto instead of bacon gives the dish a sharper flavour, and it's all ready in a matter of minutes.

Pasta carbonara Credit: Donny Hay: Fresh, Fast, Simple

• serves

  2

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 200 g fettuccine or thick pasta
• 2 egg yolks
• 1 cup (250 ml) single (pouring) cream
• ⅓ cup (25 g) finely grated parmesan cheese
• sea salt and cracked black pepper
• 4−6 slices prosciutto
• extra finely grated parmesan, to serve

Instructions

1. Cook the pasta in a large saucepan of boiling salted water for 8−10 minutes or until al dente. Drain, return to the pan and place over low heat.

2. Add the egg yolks, cream, parmesan, salt and pepper and stir for 2 minutes or until the sauce has thickened slightly and coated the pasta.

3. Place on serving plates and top with torn pieces of prosciutto. Sprinkle with extra parmesan to serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.