Two-step carbonara

This classic midweek meal couldn’t be quicker or easier.

Serves 4 Prep 2 mins Cook 12 mins

350g spaghetti or linguine

140g diced pancetta, or

smoked streaky bacon 2 tsp olive oil

1 garlic clove, crushed 1 egg, plus 4 yolks

50g parmesan, grated 1 Cook the pasta following pack instructions. Meanwhile, fry the pancetta in the oil in a frying pan until golden and crisp. Add the garlic, fry for 1 min, then turn off the heat. Briefly whisk the egg and yolks with most of the parmesan.

2 Drain the pasta, reserving some water. Add the egg mixture and 1 tbsp of the reserved water, then stir until the pasta is coated. The heat from the pasta will cook the sauce. Stir in the pancetta mix, then serve with the rest of the parmesan.

PER SERVING kcal 575, fat 24g, saturates 9g,

carbs 65g, sugars 3g, fibre none, protein 28g, salt 2.1g