Carbonara with pancetta, pecorino

INGREDIENTS

BiGG Chilli Tomato Seasoning
400g fettuccine pasta
200g smoked bacon/pancetta
1 egg yolk
50g pecorino cheese
2 garlic cloves
chives, for garnish
1 splash white wine

METHOD

1. Cut pancetta into thin strips and mince your garlic and set aside.

2. Put a large pot of seasoned water on the stove and bring to the boil, then add in your pasta and cook per the packet directions.

3. While the pasta is cooking, in a hot fry pan begin to fry off your pancetta for 1-2 minutes in a bit of olive oil then add in your garlic, cook for another 30 seconds and deglaze the pan with white wine and take off the heat.

4. In a small bowl combine the yolk of 1 egg with 2 teaspoons of hot pasta water and the grated pecorino cheese and quickly whisk until combined.

5. Drain your pasta, add to the fry pan (still off the heat) with your pancetta and garlic and pour in your egg yolk cheese mixture and toss quickly to bind with the pasta and serve chopped chives and BiGG Chilli Tomato.