Rick Stein's Spaghetti Alla Carbonara

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 400 g dried spaghetti
• 175 g piece smoked pancetta, without rind
• 2 tablespoons extra virgin olive oil
• 2 finely chopped garlic cloves
• 2 tablespoons flat leaf parsley, finely chopped
• 3 large eggs, beaten
• 50 g pecorino cheese, finely grated
• salt and black pepper

Recipe

• 1 cook the pasta in salted boiling water until al dente.
• 2 meanwhile, cut the pancetta into lardons (little chunky strips about 6mm wide).
• 3 heat a large frying pan over a medium-high heat, add the oil and pancetta. stir until golden.
• 4 add the garlic and parsley, heat for a few more seconds then remove from the heat.
• 5 drain the spaghetti well, retaining a ladle-full of the cooking water, and add the pasta to the frying pan.
• 6 mix well and add the water to create a bit of a sauce, then stir in the beaten eggs and half the cheese. toss together.
• 7 the heat of the pasta will cook the eggs sufficiently to make them creamy. season with salt and pepper to taste.
• 8 serve with the remaining cheese sprinkled on top.