MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Adelaide Hills Carbonara
Categories: Pasta, Cheese, Pork, Vegetables
Yield: 6 servings

1 bn Watercress
2 tb Olive oil
2 cl Garlic; minced
180 g Pancetta, cubed or sliced
2 lg Eggs
3 Egg yolks
85 g Grated pecorino cheese
500 g Fettuccine or spaghetti
Fresh ground black pepper

Remove the small "branches" of the watercress from the
main stalk, then wash and drain well.

In a frypan, heat 1 tablespoon of the oil and fry the
garlic and pancetta until cooked. Toss through the
watercress to wilt. Set aside to cool.

In a large bowl, whisk the whole eggs and egg yolks well
to combine. Add in half of the cheese.

In slightly salted boiling water, cook the pasta until
al dente and drain, reserving a little of the pasta
water. Place the hot pasta directly into the egg
mixture. Add the reserved pancetta and watercress,
remaining olive oil and cheese on top of the hot pasta.
Grind over plenty of black pepper. Toss everything to
combine, moistening with a little pasta water if
necessary. Serve immediately.

COOK'S NOTES: Oven temperatures are for conventional; if
using fan-forced (convection), reduce the temperature by
20-#C.

We use Australian tablespoons and cups: 1 teaspoon
equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals
250 ml.

All herbs are fresh (unless specified) and cups are
lightly packed.

All vegetables are medium size and peeled, unless
specified.

All eggs are 55-60g (large) unless specified.

RECIPE FROM: https://www.sbs.com.au

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