Main content

Papardelle carbonara


  • 1 egg yolk

  • 10g pancetta

  • ½ shallot

  • 60g papardelle pasta

  • 1 tbsp parsley

  • 2 tbsp double cream

  • 5g Parmesan

  • Splash chicken stock

  • 1 slice bread for garlic croutons

  • Garlic chopped

  • Olive oil


  • 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.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
0 comments • 1 rating