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Spaghetti Carbonara
Ingredients
- 250 g spaghetti
- olive oil
- 100 - 150g pancetta or bacon (2 – 3 rashes), cut into short matchstick lengths
- 2 eggs (1 egg yolk and 1 egg – optional, note the more egg white the more chance that the egg mixture will scramble instead of going creamy)
- 1/3 cup freshly grated parmesan cheese
- freshly cracked black pepper
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Directions
- Cook the spaghetti in a large pan of rapidly boiling salted water until al dente.
- Meanwhile, heat the oil in a frying pan and gently fry pancetta/bacon until crisp. Take off the heat
- In a bowl, lightly whisk the eggs with the cheese and pepper (a little pasta water may be added at this stage to help the eggs mix with the pasta later and it will bring the mixture to remove temperature reducing the risk of scrambling).
- When the pasta is ready, drain and return the pasta to the pan. Add the pancetta/bacon mixture, stir through and then add the egg mixture to the pasta, stirring to coat the pasta. The mixture should form a thick creamy sauce that binds and clings to the pasta. Serve immediately with extra parmesan and freshly cracked black pepper.
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