Parmigiano-Reggiano and Anchovy Carbonara

Parmigiano-Reggiano and Anchovy Carbonara served with: White Douro Valley Wine. Serves 4.

Ingredients:

• 500g packet of linguini
• 30g butter 4 anchovy fillets
• 75ml double cream
• 3 eggs and 1 egg yolk
• 50g Parmigiano-Reggiano, grated and a little extra for serving
• Juice of ½ a lemon
• Sea salt and freshly ground black pepper

Preparation:

1. Heat the butter in a large pan over a medium heat and add the anchovy fillets. Cook them for 1-2 minutes, stirring continuously, until they have completely melted into the butter. Remove from the heat and set to one side.
2. Pour the double cream, eggs, Parmigiano-Reggiano, lemon juice and a good pinch of salt and pepper into a mixing bowl and whisk everything together.
3. Meanwhile cook the pasta as directed on the packet, drain and chuck into the pan with the butter and anchovies. Mix everything together really well and pour over the cream mixture. Give the pasta a final mix, making sure it gets completely coated in the beautiful silky sauce. Serve immediately with an extra grating of Parmigiano-Reggiano over the top