Egg-Free Carbonara

WATCH CLODAGH MAKE THIS ON HER IGTV HERE

Serves 4

INGREDIENTS:

½ tbsp olive oil

200g/7oz pancetta

2 cloves garlic, crushed

100ml double cream or crème fraiche

80g/⅔ cup parmesan cheese, grated

50g/¼ cup butter, melted

500g/5 cups linguine

1 tbsp chopped flat leaf parsley, optional

sea salt and freshly ground black pepper

METHOD:

1. Cook the linguine in a large pot of salted water for ten minutes or until the pasta is cooked. Drain once the pasta is cooked and reserve 1 cup pasta water.

2. While the pasta is cooking place a frying pan over a medium heat and add the ½ tablespoon of olive oil. Stir in the pancetta, allow to cook for one minute, then stir in the crushed garlic and cook for a further two minutes.

3. In a bowl, mix together the crème fraiche or cream, melted butter and grated parmesan cheese. Turn the heat down to low under the pancetta and stir in the cream cheese mixture.

4. Tip the pancetta and cream cheese mix into the cooked pasta. Add the chopped flat leaf parsley if you are using it and give it all a good stir.