Here’s a tricky one. The recipe uses raw eggs. Don’t freak out, I’ve been relishing carbonara for many years and I still live to tell the tale. The reason I said it was tricky is because of the technique. You need to keep everything hot, so that when you add the eggs at the end, they just cook in the residual heat but do not scramble. Otherwise we would have scrambled eggs with spaghetti – not the best combo! That said, it’s the quickest and yummiest thing you can have with pasta. Also when the final result tastes like restaurant goodness in under ten minutes, your guests are sure going to sing praises of your effortless magic. Shall we say Nigella style? (It helps if you wear lipstick! Wink wink 😉
Spaghetti Alla Carbonara
Prep time: 10 mins
Cooking time: 10 mins
What you need:
1 Tbsp Olive oil
225gms rindless pancetta or lean bacon, chopped
5 Tbsp light Cream
3 Tbsp freshly grated Parmesan cheese
Salt and freshly ground Pepper
What to do:
Bring a large heavy bottomed pan of lightly salted water to a boil. Add the pasta, return to a boil and cook according to time instructions on the packet. The spaghetti should be tender but still firm to the bite. Meanwhile heat the olive oil in a heavy-bottom skillet. Add the bacon and cook over medium heat, stirring frequently – 8 to 10 mins. Beat the eggs with the cream in a small bowl and season to taste with salt and pepper.
Drain the pasta and return it to the pan. Tip in the contents of the skillet, then add the egg mixture and half the parmesan cheese. Stir well, then transfer to a warmed serving dish. Serve immediately sprinkled with the remaining cheese.