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Spaghetti Alla Carbonara

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Serves: 4
450g / 1 lb dried spaghetti
1 tbsp olive oil
225g / 8 oz rind-less pancetta or streaky bacon, chopped
4 eggs
5 tbsp single cream
4 tbsp freshly grated Parmesan cheese
salt and pepper

Bring a large, heavy-based saucepan of lightly salted water to the boil. Add the pasta, return to the boil and cook for 8-10 minutes, or until tender but still firm to the bite.

Meanwhile, heat the olive oil in a heavy-based frying pan. Add the chopped pancetta and cook over a medium heat, stirring frequently, for 8-10 minutes.

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 saucepan. Tip in the contents of the frying pan, 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.

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