Itallian Spaghetti carbonara

Try this Italian pasta dish with a creamy sauce for a quick, simple meal for two.

Spaghetti CarbonaraIngredients

  • 1 garlic clove
  • 1 tbsp olive oil
  • 2 free-range eggs
  • 150ml/5fl oz double cream
  • salt and freshly ground black pepper
  • 225g/8oz dried spaghetti
  • 150g/5oz smoked pancetta, cubed
  • 100g/3½oz pecorino or parmesan, grated
  • 1 tbsp chopped fresh marjoram leaves or flatleaf parsley

Instructions

  1. In a large pan with salted water, boil the pasta according to packet instructions.
  2. In a large frying pan, heat the olive oil over a medium-high heat and fry the pancetta and garlic for about 2-3 minutes, until the pancetta is crisp and browned. Reduce the heat to low.
  3. Lightly beat the eggs with the cream in a bowl and most of the grated cheese, reserving a little cheese for later purposes. Then season with freshly ground black pepper.
  4. Drain the liquid from the cooked spaghetti noodles and reserving a few tablespoons of the cooking water.
  5. Pour into the pan the spaghetti noodles with the pancetta and pour in the cream and egg mixture. Mix it well over a very low heat then adding a little pasta water to loosen the mixture, if need.
  6. Place the pasta in a serving bowl and sprinkle it with the remaining cheese and chopped herbs.

Enjoy!