How To Make Spaghetti Carbonara, Easy To Make Pasta Sauce

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How To Make Spaghetti Carbonara, Easy To Make Pasta Sauce

Preparation Time: 5 Minutes

Cooking Time: 10 Minutes

Serves 4

Ingredients:

1 pack of'cubetti di pancetta' (four or five back bacon rashers cut into small squares will work as an alternative)
1/2 cup freshly grated Parmesan
3 eggs
A single clove of garlic, chopped
A pinch of salt
Freshly ground pepper
Spaghetti (or penne or other pasta of choice)
Olive Oil
Fresh Basil

By Paula

Unashamedly Italian, this is an interesting alternative to pasta and tomato sauce. This dish is so quick to prepare it is a household favourite. A word of note about the garlic, if you can get a bulb of smoked garlic you'll get a great flavour in the panchetta and it will smell even more wonderful. Don't be tempted to use more than one clove. If you have the choice avoid quick cook pasta.

Cooking Instructions:

Fry the pancetta in some olive oil over a low to medium heat,, when frying with olive oil try not to let the temperature get too high, cover with a lid for about ten minutes, then add the chopped clove of garlic, continue frying for a further ten minutes on a gentle heat, stirring ocxassionally. It should be ready at about the same time as the pasta.
Meanwhile bring a big pan of water to the boil, reduce to a medium heat and when it's simmering add the spaghetti to cook with a pich of salt (normally around ten minutes).
Beat the eggs together with the cheese, and season.
When the pasta is cooked (a little short of al dente), drain it return it to the saucepan and add the pancetta and garlic and stir gently.
Add the egg and cheese mixture to the pan, stir through so it coats all the pasta, turn off heat and leave to sit for 1 minute. The egg should be starting to set a little (not raw but not scrambled).
Garnish with fresh Basil and serve immediately.