Spaghettini Carbonara
Recipe by David Massey
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.
Serves 6
Ingredients
- 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
Method
- In a large pan, fry the pancetta in olive oil. Beat the egg yolks with cream and season with salt and pepper.
- Meanwhile cook the spaghettini in boiling salted water then drain thoroughly.
- Combine immediately with the hot pancetta and the oil then pour over the cream mixture, stirring to coat each pasta piece.
- Finally add the remaining parmesan and serve.
