Justine Schofield's Pasta Carbonara is the perfect midweek dinner for two! And with just a handful of ingredients, it's quick and easy too!
Bring a large pot of salted water to the boil. Add the spaghetti and cook per instruction on the packet (this should take approx. 7- 8 minutes).
Heat oil in a large sauté pan; add the pancetta and fry for 2 minutes.
Mix the egg yolks with ¼ cup of the pecorino and a good pinch of salt.
Strain the pasta (reserving a little of the water) and toss in the pancetta mixture. Take off the heat and add 2 tablespoons of the reserved cooking water. Add the egg yolks and a good amount of freshly cracked pepper. Toss again and until all the pasta is coated in the yolky mixture and it become glossy.
Finish with the remaining pecorino and serve immediately.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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