Instructions:
- Drop the pasta in a large pan of boiling salted water, stir occasionally for 10-12 minutes until ‘al dente’ (tender but still firm to the bite).
- Meanwhile, heat Kerrygold Salted Butter in a frying pan. Add the shallot and garlic and sauté for 2-3 minutes until softened but not coloured. Stir in the pancetta or bacon and cook for another 2-3 minutes until sizzling and lightly golden.
- Break the eggs into a bowl and add the cream, two-thirds of the Kerrygold Dubliner® Cheese and the parsley. Season to taste and lightly whisk to combine.
- Drain the pasta and return back to the hot pan. Quickly pour in the egg mixture and toss well to combine with the crispy bacon mixture; the heat from the pasta will cook the eggs.
- To serve, divide the pasta carbonara among wide-rimmed bowls and scatter the remaining Kerrygold Dubliner® Cheese on top with the parsley.
TIP: Smoked salmon carbonara is also a fantastic supper dish. Simply replace the bacon with strips of smoked salmon, which obviously don’t need any cooking, and the parsley with dill.