An easy Italian classic, Carbonara can be made with prosciutto or hot pancetta to give the dish a slight bite.
1 tsp olive oil
250g thinly sliced prosciutto, shredded
2 garlic cloves, crushed
1 egg yolk (extra)
½ cup pure cream
1 cup finely grated pecorino
finely grated pecorino (extra), to serve
freshly ground black pepper, to serve
rocket leaves, to serve
1 Cook pasta in a large saucepan of boiling salted water until tender as per packet instructions. Drain. Return to saucepan. Add butter and toss until melted.
2 Heat oil in a frying pan over medium heat. Add prosciutto and cook, stirring often, until golden and crisp. Add garlic and cook for 1 minute. Remove from heat.
3 Whisk eggs, egg yolk (extra), cream and pecorino together in a bowl. Add to hot pasta with prosciutto. Toss until well combined and egg mixture clings to pasta.
4 Serve immediately topped with pecorino (extra), freshly ground black pepper and rocket leaves.