Classic spaghetti carbonara

• 10 minutes
• Serves 2

Adapted from Gennaro's classic spaghetti carbonara, jamieoliver.com ↗

Ingredients

• 3 large free-range egg yolks
• 40g Parmesan cheese, plus extra to serve
• 1 x 150g piece of higher-welfare pancetta
• 200g dried spaghetti
• 1 clove of garlic
• extra virgin olive oil

Let's cook

1. Beat the egg yolks with the finely grated Parmesan and plenty of black pepper, and set aside.
2. Cut the rind off the pancetta, keeping it, and chop the meat.
3. Cook the spaghetti in boiling salted water until al dente.
4. Meanwhile, warm the pancetta rind (or a tablespoon of oil) in a large pan over a medium high heat to release its fat.
5. Add the bashed garlic for about a minute to flavour the fat, then remove it with the rind. Add the pancetta and cook for around 4 minutes until crisp.
6. Drain the pasta, keeping some of the water, and toss it into the pancetta pan off the heat.
7. Add a splash of the cooking water and more pepper, then stir in the egg mixture away from the heat, loosening with more water until silky and glossy.
8. Serve straight away with extra Parmesan and pepper.

Tags

• pasta
• carbonara
• Italian classic

In Twenty minute dinners.

Check every packet for allergens.