Zoë: ‘Pasta is my all time favourite food so I was delighted when Christopher decided to whip up this big bowl of Spaghetti Carbonara. Not the healthiest choice when it comes to an evening dinner, but this Italian staple is always worth it.’
This Spaghetti Carbonara takes: 20 minutes
Enough spaghetti for two (depends how much you love carbs)
150g diced pancetta or streaky bacon
Four eggs, beaten
100g grated parmesan
Three garlic bulbs
One knob of butter
Salt and pepper
1. Cook spaghetti in salted water until al dente, should take around 8 minutes
2. Whilst the spaghetti is cooking heat the butter in a large frying pan. With the edge of a knife lightly crush the garlic bulbs. Fry in the pan with bacon until crispy.
3. Remove pan from the heat. Discard the garlic. Add in the pasta and a little of the water it was cooked in. Pour in the egg and 3/4 of parmesan, stirring constantly so the egg doesn’t scramble
4. Season with salt and plenty of black pepper. Serve with the remaining parmesan sprinkled on top
This recipe is really simple but always a favourite – Zoë is a bit of a pasta fiend. Do any of you use cream when creating your carbonara sauce?
Looking for a lighter Italian style dish?