Spaghetti Carbonara
Ingredients
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300 grams (10.5 ounces) Spaghetti
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1 1/2 tablespoons Olive Oil
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2 Garlic cloves, peeled and halved
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150 grams (5 1/2 ounces) Diced pancetta
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2 Eggs
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2 Egg yolks
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60 (2 1/2 ounces) Parmesan, grated
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1 teaspoon Ground Black Pepper
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Rocket leaves to serve
Key Products
Instructions
- 1 Cook the pasta in a large pan or boiling water according to the pack instructions.
- 2 Heat the olive oil in a large frying pan and cook the garlic for one minute. Remove the garlic from the pan.
- 3 Add the pancetta to the pan and cook for 3-4 minutes until lightly golden.
- 4 Drain the pasta, retaining 200ml (7fl oz) of the cooking water. Add the spaghetti to the pancetta pan and toss together. Add 2-3 tbsp cooking water and toss well.
- 5 Turn off the heat and add the eggs, egg yolks and most of the parmesan. Toss together vigorously so the sauce sticks to the pasta.
- 6 Add another dash of cooking water if needed, to loosen the sauce.
- 7 Divide between four warmed bowls and serve sprinkled with Black Pepper, the remaining parmesan and a few fresh rocket leaves.