Spaghetti carbonara

Ingredients

For 4 portions

• 🍝 400g spaghetti (dry)
• 🥓 150g pancetta
• 🍳 3 large egg
• 🧀 60g parmesan cheese
• 🌿 1 Tsp black pepper

Method

1. Bring a large pan of salted water to the boil and cook the spaghetti until al dente. Reserve a cup of the pasta water, then drain.
2. While the pasta cooks, cut the pancetta into small cubes. Fry in a large cold pan over medium heat until the fat renders and the pieces are crisp and golden (about 6–8 minutes). Remove from the heat.
3. In a bowl, beat the eggs with the finely grated Parmesan and plenty of freshly ground black pepper until smooth.
4. Tip the drained spaghetti into the pancetta pan (off the heat). Toss well so the pasta is coated in the fat.
5. Pour in the egg mixture and toss vigorously, adding a splash of the reserved pasta water as needed, until a silky, creamy sauce forms that clings to the strands without scrambling the eggs.
6. Serve immediately with extra Parmesan and black pepper.