Spaghetti Carbonara

Quick, easy and delicious - try this carbonara and see if you think it's the best!

Ingredients (serves 4):
  • 400g spaghetti
  • 1 tbs olive oil
  • 200g sliced flat pancetta (see note), cut into 1cm-wide strips
  • 2 garlic cloves, finely chopped
  • 3 eggs, plus 1 extra yolk
  • 100ml thickened cream
  • 2/3 cup (50g) freshly grated parmesan, plus extra to serve
  • 2 tbs chopped flat-leaf parsley leaves

  1. Cook pasta in a large pan of boiling salted water according to the packet instructions. Meanwhile, heat oil in a frypan over medium heat. Cook pancetta, stirring, for 2-3 minutes until beginning to crisp. Add garlic for 30 seconds, then set pan aside.
  2. Place eggs, yolk, cream and parmesan in a bowl. Season, then mix gently with a fork. Drain pasta, then return to pan. Quickly add egg and pancetta mixtures and parsley. Toss to combine - the heat from the pasta will cook the egg slightly and form a creamy sauce. Serve immediately with extra parmesan.

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