Spaghetti Carbonara

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of water to a boil.

Step 2

In a large frying pan over medium heat, warm 1 tablespoon of the oil. Add the pancetta and 3 tablespoons water and cook until the water has evaporated. Add the garlic and the remaining 2 tablespoons oil and cook, stirring occasionally, until the pancetta is slightly browned, about 4 minutes. Stir in the wine and cook until the wine evaporates slightly, about 1 minute; set aside. In a large serving bowl, beat the eggs with the cheese and ¾ teaspoon salt; set aside.

Step 3

Meanwhile, add 2 tablespoons salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions. Drain, reserving about ½ cup (4 fl oz/125 ml) of the cooking water.

Step 4

Working quickly, add the hot pasta to the egg mixture and toss to combine. Add as much of the cooking water as needed to achieve a nice coating consistency for the sauce. Add the pancetta, a generous amount of pepper, and the parsley. Toss again and serve.