Spaghetti Carbonara: Quick and Easy

Ingredients: 150 g bacon, chopped * 50 g Parmesan, finely grated * 3 large eggs, beaten * 375 g spaghetti, cooked al dente * 2–3 garlic cloves, peeled and crushed * 50 g unsalted butter * salt and freshly ground black pepper * 1 tbsp fresh flat-leaf parsley, finely chopped, to garnish

We all know that. At the end of a working week, almost to eat in the fridge. This dish, however, always

in my family, as I only need three ingredients to make the basic version. And I usually manage to find them.

Bring a large saucepan of water to the boil. Chop the bacon, and grate the cheese. Beat the eggs in a bowl, season with a little freshly ground black pepper and set everything aside. Add some salt to the boiling water, add the spaghetti and cook, covered, until al dente.

Melt the butter in a large frying pan or wok, then tip in the bacon and garlic. Cook on a medium heat for about 5 minutes stirring often. Keep the heat under the bacon on low. When the pasta is ready, lift it from the water with a pasta fork and put it in the frying pan with the bacon. Don’t the rest of the water Mix most of the cheese with the eggs, keeping a small handful for later. Take the pan off the heat. Quickly the eggs-cheese mix and, using tongs, lift up the spaghetti so it mi- the xes easily with the mixture until the eggs thicken, but do not scramble. Add a little of the extra pasta cooking water to keep it moist, but not wet. Mound into bowls, sprinkle with the remaining cheese and garnish with parsley.