How to make spaghetti carbonara you ask? Look no further than this delicious version of the classic Italian dish with crispy pancetta and a creamy carbonara sauce. It's a quick and simple meal for four.
Serves 420 minutes
25g unsalted butter
100g pancetta or smoked bacon, diced
300g Napolina Spaghetti
40g Parmesan cheese, grated
40g Pecorino cheese, grated
1 garlic clove, finely chopped
2 eggs, beaten
Melt 25g of unsalted butter in a large pan.
Add 1 clove of finely chopped garlic as well as 100g of diced pancetta or smoked bacon into the pan.
Cook for 5 minutes until crisp and golden brown.
Meanwhile cook 300g of spaghetti in a large pan of salted, boiling water and cook until al dente.
In a separate bowl, beat 2 eggs and add 20g of Parmesan cheese, 20g of Pecorino cheese and black pepper.
Drain the spaghetti and add to the pan with the pancetta, then toss together.
Turn the heat off and pour the egg mixture over the pasta, stirring well.
The heat of the pasta is enough to cook the egg mixture through.
Add the remaining Parmesan and Pecorino cheese, mix again.