125 g (4 oz) smoked bacon or pancetta, diced, pan juices reserved
1 garlic clove, finely chopped
1 tbsp olive oil
300 - 350 g (11 - 12 oz) dried spaghetti
2 very large eggs (or 3 small)
140 ml (5 fl oz) single cream
5 tbsp parmesan cheese, freshly grated
1 garlic clove, finely chopped
1 tbsp olive oil
300 - 350 g (11 - 12 oz) dried spaghetti
2 very large eggs (or 3 small)
140 ml (5 fl oz) single cream
5 tbsp parmesan cheese, freshly grated
To serve
green salad
method
1. Fry the pancetta and garlic in olive oil until crisp.
2. Set to one side and leave to cool.
3. Cook the spaghetti according to the packet instructions.
4. In a bowl, mix the eggs, single cream and two tablespoons of grated parmesan.
5. Once combined, add the cooked bacon and pan juices.
6. Drain the cooked spaghetti, return to the pan and immediately pour in the carbonara sauce.
7. Toss to coat and allow the egg to 'set' slightly.
8. Serve with a green salad and the remaining parmesan sprinkled on top.
2. Set to one side and leave to cool.
3. Cook the spaghetti according to the packet instructions.
4. In a bowl, mix the eggs, single cream and two tablespoons of grated parmesan.
5. Once combined, add the cooked bacon and pan juices.
6. Drain the cooked spaghetti, return to the pan and immediately pour in the carbonara sauce.
7. Toss to coat and allow the egg to 'set' slightly.
8. Serve with a green salad and the remaining parmesan sprinkled on top.
serving amount
serves 4
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