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Spaghetti Carbonara

Silky egg and cheese sauce with crispy pancetta and plenty of black pepper.

Ingredients

• 320 g spaghetti
• 200 g pancetta cubes
• 4 eggs
• 60 g parmesan

Method

1. Finely grate the parmesan. Whisk the eggs in a bowl with the parmesan and plenty of black pepper.
2. Cook the spaghetti following the packet instructions. Save a mugful of the cooking water, then drain.
3. Meanwhile, fry the pancetta in a large frying pan over a medium heat for 6 to 8 minutes until crisp. Take the pan off the heat.
4. Add the hot spaghetti to the pancetta pan and toss.
5. Making sure the pan is off the heat, pour in the egg mixture and toss quickly so the eggs turn creamy rather than scrambled.
6. Add a splash of the cooking water and keep tossing until the sauce is silky. Serve straight away.