Spaghetti carbonara
This is my version of the Italian favourite. I know there are many variations of this popular dish. I always have pancetta lardons in the fridge for those days when I have few ingredients or time for dinner. It’s quick, easy, and tasty. What’s not to love
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
Ingredients
300g spaghetti
100g pancetta lardons
1 garlic clove, minced
4 eggs yolks
150g parmesan, grated finely
Salt and freshly ground pepper
1 tbsp fresh parsley, chopped
Method
Cook the pasta in salted boiling water until al dente.
Fry the pancetta in a pan until golden, adding in the minced garlic for the last minute of cooking. Leave the bacon in the pan for now.
Combine the egg and parmesan in a bowl.
Once the pasta is cooked, keep 100-200ml of the pasta water for the sauce. Strain the pasta and add to the frying pan with the bacon over a medium heat. Combine everything.
With the pan on medium to low heat, pour the egg mixture into the pasta, followed by the pasta water.
Combine the pasta with the sauce to coat it entirely — this will only take a minute or so.
Remove from the heat and be careful not to cook it too long or the eggs will scramble.
Season liberally with freshly ground black pepper. Serve a portion of pasta on a plate and spoon some bacon lardons on top. Garnish with fresh parsley and some grated parmesan.
