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Papardelle carbonara



  • 1.

    To make the croutons cube the slice of bread and fry with the garlic and a little olive oil in a pan until golden.

  • 2.

    Cook the pasta in boiling salted water.

  • 3.

    In a small pan, fry the shallot, pancetta and garlic for about 2 minutes. But don’t colour them.

  • 4.

    Add a splash of chicken stock. Bring to the boil. Add the cream and bring back to the boil and allow to thicken until it coats the back of a spoon.

  • 5.

    Remove from heat, stir in the yolk, add the pasta, toss it over and finish with garlic croutons.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Shiraz and Pinot Noir are the best wines to pair with Papardelle carbonara.


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