CLASSIC CARBONARA

Serves 2 You will need:

• 200g dried spaghetti • 1 teaspoon of salt • 1 tablespoon of olive oil • 1 tablespoon of butter • 100g pancetta, chopped • 1 clove garlic, crushed • 3 eggs • 100g Parmesan, grated • Toasted hazelnuts (optional)

1 Put a large pot of water on to boil, then add the pasta, along with a teaspoon of salt and a splash of olive oil.

2 Heat a non-stick pan over a high heat and add the tablepoon of butter and then the chopped pancetta. Stir over the heat until the pancetta is golden and crisp, then add the crushed garlic for the final couple of minutes and reduce the heat.

3 Whisk the eggs in a small bowl and stir in the grated Parmesan.

4 By now, the pasta should be cooked. Lift it out of the boiling water and put it in the pan with the cooked pancetta. Pour in the egg and Parmesan mixture and toss everything together quickly to coat the pasta evenly, adding a splash of the pasta water if needed. Scatter with the toasted hazelnuts, if you’re using them.