Spaghetti carbonara
The ultimate comfort food, made with store cupboard ingredients - once you master the correct technique of making carbonara, you will never look back
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
12
MINUTES
Ingredients
4.5 litres water
1-2 tbsp salt
450g spaghetti
4 tbsp extra virgin olive oil
200g thick-sliced smoked streaky bacon or pancetta, cut into strips 1 cm wide
½ tsp freshly ground black pepper
3-4 eggs, lightly beaten
2 tbsp crème fraiche
1-2 tbsp parsley, chopped
90g freshly grated Parmesan
1-2 tbsp flat parsley, freshly chopped
Method
Bring a large pan of salted water to the boil and cook the spaghetti until al dente according to the packet instructions.
Drain well. Heat the olive oil in a large sauté pan over a medium heat. Add the smokey bacon or pancetta and cook, stirring frequently for 5-6 minutes, until coloured and slightly crispy. Add the black pepper and cook for another minute.
Add the spaghetti and toss with the smokey bacon or pancetta and oil until warmed through. Combine the eggs, crème fraîche and parsley and add to the pan.
Remove from the heat and stir constantly for a minute to allow the heat from the oil and spaghetti to cook the eggs. Stir in three-quarters of the freshly grated Parmesan.
Transfer the hot pasta to a large shallow bowl and sprinkle with the remaining Parmesan and freshly chopped parsley.
