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Monday, 29 June 2020

Spaghetti Carbonara

Spaghetti Carbonara

  • Spaghetti (enough for 4 people)
  • 3 egg yolks
  • 200g diced pancetta or bacon lardons
  • 200ml double cream
  • 50g grated Parmesan cheese with extra for serving
  • 1/2 tbsp olive oil
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper
  • Small handful of chopped parsley

Bring a large pan of salted water to the boil and cook the pasta until al dente.  Whilst the pasta is cooking, heat the oil in a small frying pan and fry the pancetta and garlic until the pancetta is slightly crispy.  In a bowl, whisk together the cream, egg yolks, cheese and a pinch of salt and a few grinds of black pepper.

Once the pasta has cooked, reserve a small amount of the cooking water, drain the pasta then return to the pan with the reserved water, stir through the pancetta and cream mixture until the spaghetti is evenly coated, you can add more cream if you want more of a creamier sauce.  
Plate up, sprinkle over some of the parsley along with some Parmesan and a few grinds of black pepper and enjoy.

I’m a huge fan of quick and tasty recipes and this one ticks those boxes.  Youngest child said they didn’t like carbonara so they had spaghetti and meatballs but when this was served they soon changed their mind and ditched the meatballs and tucked into this!  I hope you enjoy as much as we did.




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