Spaghetti carbonara is another classic Italian dish and a consistent crowd pleaser. This is an incredibly quick recipe, but the secret to success is in the consistency, the pasta to sauce ratio, and the quality of ingredients.
Great for a Friday or Saturday night in with a bottle of Sangiovese di Romagna.
Serves four starters or four mains
100g sliced pancetta - cut into matchsticks
5 organic egg yolks
150g grated parmesan
Plenty of black pepper
In a frying pan cook the pancetta until golden brown.
Drain on kitchen towel and leave to one side.
In a medium sided bowl mix together the egg yolks.
Put this on top of a pan of boiling water and make sure it is stirred continuously so the eggs don't scramble.
At the same time in a large pot of boiling salted water cook the spaghetti until al dente.
Drain and add to the egg yolks.
Toss well; add the parmesan and the pancetta.
If the egg doesn't seem cooked enough from the heat of the spaghetti, place the bowl back on the boiling water and cook for a further 2 minutes or until the egg has coated the spaghetti.
Serve with more parmesan and plenty of black pepper.
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