Spaghetti Carbonara

This cheesy Italian Classic is simple, delicious and quick to make. By the time the pasta has cooked all will be ready to go.

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Step 1

Bring a large pan of water to the boil. Salt then plunge in the spaghetti and cook according to packet instructions.

Step 2

Meanwhile, Add the oil and pancetta lardons to a pan over a medium heat and allow to render down the fat, brown and go crispy. Turn off the heat under the pan and remove excess fat from the pan, leaving about a tablespoons worth behind. You may not need to do this step if your pancetta is lean.

Step 3

In another bowl whisk together the eggs, yolk, cheese and a good grind of black pepper. Set aside until pasta is ready.

Step 4

When pasta is al dente, before draining reserve a cup of starchy pasta cooking water. Tip the drained pasta into the pan of pancetta and toss it all together with a spoonful or two of the reserved pasta cooking water. Quickly pour the egg and cheese mixture into the pan as well constantly stirring for a moment to keep the sauce moving so that it coats all the pasta, more of the reserved pasta cooking water can be added a little at a time until a creamy sauce is achieved.

Step 5

Using a pasta claw or tongs transfer to two serving bowls give each bowl another sprinkling of Parmesan and black pepper before eating.

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