SPAGHETTI CARBONARA

Did you know that traditionally, this dish doesn’t have cream? Once you try this recipe you won’t go back!

Preparation time 10 mins Cooking time 10 mins Serves 2

2 Tbsp extra virgin olive oil

150g piece pancetta, guanciale or

speck, diced (see Cook’s tip) 2 cloves garlic, finely sliced 300g fresh or dried spaghetti

(or tagliatelle or fettuccine) 2 free-range eggs, plus 2 egg yolks 100g parmesan or pecorino, finely

grated, plus extra, to serve Lots of freshly ground black pepper,

roughly 20 grinds (about Š/Œ tsp) Finely chopped flat-leaf parsley,

to serve

STEP 1 Heat a large frying pan over medium heat. Add oil and pancetta and fry until golden and crisp, about 5 minutes. Lower the heat and add garlic. Cook until fragrant and lightly golden. Remove from heat.

STEP 2 Meanwhile, cook pasta in boiling salted water until al dente. Don’t drain.

STEP 3 Lightly whisk whole eggs in a large bowl. Add yolks, parmesan and pepper without stirring. Pour into pan with pancetta mixture but don’t stir.

STEP 4 Using tongs, transfer cooked pasta from water directly into pan, and ladle in 100ml of the cooking water. Using tongs, twirl pasta through egg mixture to coat all pasta strands with sauce. The heat from the pancetta, pasta and water will cook the egg and melt the cheese. Don’t be tempted to return to stove or there’s a danger of scrambling the eggs. Sprinkle with extra parmesan and parsley. Serve.