14/12/2012 12:51 GMT | Updated 13/02/2013 05:12 GMT

Recipe for the Weekend: Spaghetti Carbonara

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

350g spaghetti

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.