Spaghetti Carbonara
| Serves: | 4 |
| Cooking Time: | 25 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 30 ml olive oil, to drizzle
- 6 garlic cloves, roughly chopped
- 250 g pancetta
- 1 extra large egg yolk
- 1/2 egg yolk
- 40 g Parmesan, finely grated
- 1/2 cup pecorino cheese, grated
- freshly ground black pepper to taste
- salt to taste
- 500g spaghetti, cooked until al dente, for serving
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Cooking Instructions
- Cook the spaghetti in a large pot of salted water.
- In a hot frying pan, heat the olive oil and garlic until the garlic turns golden brown.
- Discard the garlic and add the pancetta/guanciale to the pan.
- Fry until crisp and golden.
- In a bowl, beat the eggs with the pepper, salt and cheeses.
- When the spaghetti is cooked, add it to the pan with the pancetta and pour in the egg mixture.
- Work quickly and toss the spaghetti with the bacon and egg mixture until the spaghetti is well coated and the sauce is creamy. If the pasta looks a little dry, add a few tablespoons of the pasta’s cooking water.
- Serve with extra pepper and cheese.
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