- 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.
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