Spaghetti Carbonara (2)

Spaghetti Carbonara (2)
Print Recipe
Spaghetti Carbonara (2)
Print Recipe
Ingredients
Servings:
Instructions
  1. Put two bowls into a low oven to keep warm, or boil a kettle and half fill them with hot water. Heat the oil in a large frying pan on a medium heat, then add the garlic and cook until well coloured, then remove from the pan with a slotted spoon and discard. Add the pancetta and cook until translucent and golden, but not brown around the edges.
  2. Meanwhile, cook the spaghetti in plenty of boiling, salted water until al dente. In a bowl, beat together the eggs and the extra yolk and then stir in the the pecorino and most of the parmesan, reserving a little for garnish. Grind in plenty of black pepper.
  3. Scoop out a small cupful of the pasta cooking water, and then drain the pasta well. Tip it into the frying pan and toss to coat with the pancetta fat.
  4. Take the pan off the heat and tip in the egg mixture, tossing the pasta furiously, then, once it's begun to thicken, add a dash of cooking water to loosen the sauce. Toss again, and divide between the warm bowls, finishing off with a grating of nutmeg and a little more parmesan. Eat immediately.
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