Pancetta and Goats Cheese Carbonara
You might think Goats cheese would be to potent for this Dish, but it balances beautifully and gives a delightful zing to the palate :-)
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DIRECTIONS
- Cook your Spaghetti until al dente.
- Meanwhile brown the Pancetta in a chefs pan or small wok.
- While that's sizzling, mix the goats cheese with the egg and Olive Oil, then add the parsley and lots of fresh milled pepper.
- Turn the fire off under the Panctetta and once the Spaghetti are cooked transfer them into that pan. Don't worry about draining them in a colander. The cooking water, that is clinging to the pasta, will help to create the sauce.
- Then add the cheese and egg mixture and stir well.
- The heat from the pasta will cook the egg just enough to give the sauce a luscious consistency.
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