CARBONARA 🤍

Ingredients
• 200g spaghetti
• 100g pancetta or smoked streaky bacon, diced
• 2 large egg yolks
• 50g parmesan (or pecorino), finely grated
• 1 garlic clove, lightly crushed
• 100ml double cream (optional)
• 1 tbsp olive oil
• Salt & black pepper
• Fresh parsley, chopped (for garnish)

⸻

Method
Bring a large pan of salted water to the boil and cook the spaghetti until al dente (around 8–10 mins). Save a cup of pasta water before draining.
While pasta cooks, heat olive oil in a frying pan. Add garlic and pancetta/bacon. Fry until crispy, then remove garlic.
In a bowl, whisk egg yolks, cream (if using), most of the parmesan, and lots of black pepper.
Add the drained pasta to the frying pan with pancetta. Toss well over low heat.
Remove pan from heat and quickly stir in the egg mixture, loosening with a splash of pasta water if needed. The residual heat cooks the eggs into a silky sauce.
Plate up, top with remaining parmesan, extra black pepper, and parsley.