Pasta Carbonara

Pasta Carbonara with In the loop dry white vermouth.

Deliciously creamy, this is a wonderfully easy recipe for a fresh pasta sauce. Just make and mix into any cooked pasta.

Ingredients

• 50g Streaky bacon or pancetta cut into small lardons
• 200g pasta of your choice
• 4 Egg yolks
• 5 chestnut mushrooms sliced
• 2 cloves of garlic minced
• 100g parmesan cheese finely grated
• 1 small bunch Parsley chopped
• 50ml In the Loop dry white Vermouth
• Salt and pepper

Method

• Place a pan of salty boiling water on a high heat. You want a rolling boil, not simmering. Don’t add too much water as we will use this to bind our sauce.
• Cook your pasta according to the instructions.
• Begin by frying your bacon/pancetta lardons in a wide pan without oil over a medium heat. Wait until they have released most of their fat and have taken on a good brown colour.
• Next add the sliced mushrooms and continue to fry. The mushrooms will absorb most of the excess fat from the lardons. Fry for 2-3 minutes until the mushrooms are also cooked. Now add the garlic and immediately deglaze the pan with the vermouth and allow to reduce by 2/3, then remove from the heat.
• While they fry, make the sauce. In a bowl mix together your egg yolks, parmesan a little salt and lots of black pepper.
• While off the heat mix the lardon mix, the sauce mix and pasta together in the pan with a small amount of the, now cloudy, pasta water.
• Adjust your seasoning and top generously with chopped parsley.