Register
Spaghetti Carbonara
Ingredients
-
-
300 grams (10.5 ounces) Spaghetti
-
1 1/2 tablespoons Olive Oil
-
2 Garlic cloves, peeled and halved
-
150 grams (5 1/2 ounces) Diced pancetta
-
2 Eggs
-
2 Egg yolks
-
60 (2 1/2 ounces) Parmesan, grated
-
1 teaspoon Ground Black Pepper
-
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.
More To Savour
