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
Directions:
- 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.
- 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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