- 30g butter
- 200g finely diced onion
- 4 cloves garlic, crushed
- 1kg linguine pasta
- 20 very fine slices pancetta
- 100ml dry white wine
- 75g MAGGI Béchamel Mix
- 125ml cold water
- 375ml boiling water
- 50g grated Parmesan cheese
Crispy Pancetta Carbonara
Ingredients
Method
Method
Bring a large pan of water to the boil
In a separate large pan, add the butter and cook the onion and garlic slowly till soft. At the same time add the pasta to the boiling water.
Place the pancetta slices onto a baking tray and crisp under a hot grill.
When the onion and garlic are cooked, add the white wine and reduce down slightly. Prepare the béchamel sauce by stirring the béchamel mix powder into the cold water to form a paste, and then whisk this into the boiling water and simmer for 1 minute. Add the béchamel sauce to the white wine sauce.
Drain the cooked pasta and whilst still dripping add to the sauce mix. Add half the parmesan and toss together.
To serve, divide between the plates and finish with more parmesan and 2 slices of crispy pancetta.
Chef's Tips
You can also add sautéed mushrooms, frozen peas, blanched asparagus and soft herbs such as basil, parsley, and tarragon.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
