Easy carbonara

An authentic carbon a ra is a thing of beauty–simple, quick and delicious. Ideal when you want something fast and easy to feed the family.

PER SERVING

CALS 567 FAT 19.45g

SERVES 4

400g good-quality

dried spaghetti

130g smoked pancetta,

diced

1 garlic clove, peeled and

left whole

1tbsp olive oil

3 free-range eggs + 1 yolk

30g Parmesan cheese,

finely grated

2tbsp fresh parsley,

chopped

Seasoning

1 Cook the spaghetti in salted boiling water, according to packet instructions, until al dente.

2 While the spaghetti is cooking, fry the pancetta and garlic clove in the olive oil for about 5 mins until crispy, then turn off the heat and remove the garlic clove (pour away any excess fat).

3 While the pancetta is frying, whisk together the eggs, egg yolk, Parmesan cheese and parsley. Season well with black pepper and put aside.

4 Once the spaghetti is cooked, put it into the frying pan with the pancetta, adding a couple of tablespoons of the cooking water from the spaghetti.

5 Quickly pour in the egg mixture and stir through thoroughly – do not turn on the heat. The residual heat of the just-cooked spaghetti will thicken the eggs.

6 Rest for a few minutes, then serve in bowls.

TIP Swap the smoked pancetta for smoked streaky bacon for a cheaper alternative.