CLASSIC CARBONARA

INGREDIENTS

200g spaghetti

1 tbsp olive oil

1 large garlic clove, bashed

65g smoked pancetta, cubed

4 egg yolks

25g Parmesan, finely grated

25g Pecorino, finely grated

1 tbsp chopped parsley

METHOD

1. Pour the oil into a frying pan, add the bashed garlic clove and pancetta and gently fry for 10 minutes until the fat renders out of the ham and it becomes crisp and a lovely nutty brown. You can discard the garlic if you want but I prefer to keep it in!

2. Meanwhile, cook the pasta for 1-2 minutes less than stated on the pack instructions – you basically need a good ‘bite’ to the pasta as it will continue to cook in the frying pan.

3. Remove the frying pan from the heat, add both cheeses, reserving a little for later, and add the egg yolks. Rather than draining the pasta, lift the pasta out of its cooking water with tongs and drop into the frying pan, along with a little of the pasta water.

4. Combine well and warm through very gently, adding 2 – 4 tbsp of the hot pasta water to create a silky sauce with the consistency of pouring cream. If you see any of the egg beginning to curdle, remove from the heat immediately and stir well. Season well, stir in the parsley and serve with the remaining cheese.