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Spaghettini Carbonara

It's a crime to buy ready-made carbonara sauce when it's so cheap and easy to make. You'll find spaghettini cooks quicker than other pasta.


  • 200g / 7 oz pancetta cut into matchsticks

  • 1 tablespoon of olive oil

  • 6 egg yolks

  • 120ml / 4 fl oz double cream

  • 150g / 5 oz freshly grated parmesan

  • 250g / 9 oz spaghettini

  • salt and pepper


  • 1.

    In a large pan, fry the pancetta in olive oil. Beat the egg yolks with cream and season with salt and pepper.

  • 2.

    Meanwhile cook the spaghettini in boiling salted water then drain thoroughly.

  • 3.

    Combine immediately with the hot pancetta and the oil then pour over the cream mixture, stirring to coat each pasta piece.

  • 4.

    Finally add the remaining parmesan and serve.

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