Spaghetti Carbonara
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Ingredients
  1. 3-4 free-range egg yolks
  2. 40g parmesan cheese, plus extra to garnish
  3. 150g of pancetta, pre-chopped
  4. 200g spaghetti
  5. 1 garlic clove, peeled
  6. Extra virgin olive oil
Instructions
  1. Put the egg yolks in a bowl and grate your parmesan into it, season with salt and pepper and mix well with a fork.
  2. Cook the spaghetti according to pack instructions until al dente.
  3. In a large frying pan, add your olive oil. Crush the garlic clove with the palm of your hand, add to the pan and leave it to flavour the pan for a minute. Stir in the pancetta, then cook for approx. 4 minutes or until it starts to crisp up.
  4. Take the garlic clove out of the pan and drain your pasta, reserving some of the cooking water. Add spaghetti and toss well.
  5. Remove pan from the heat, add a splash of cooking water and toss well again, season with pepper then pour in your egg mixture – the residue heat will help cook the egg gently.
  6. Toss well, adding more cooking water until it’s lovely and glossy.
  7. Serve with more grated parmesan and some extra pepper.
Marshalls Foods http://www.marshallsfoods.com/