Spaghetti Alla Carbonara

Servings: 4

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients:

Olive oil, 3 tablespoons

Pancetta or bacon (chopped), 125g or 0.25lbs

Garlic (minced), 2 large cloves

Dry white wine, 80ml or 3oz

Eggs (beaten & at room temperature), 3

Parmesan cheese (freshly grated), 45g or 1.25lbs

Salt and freshly ground pepper

Spaghetti, 500g or 1lb

Fresh flat-leaf parsley (minced), 10g or ⅓oz

Directions:

Making the sauce

1. Bring a large pot of water to the boil.

2. In a large frying pan over medium heat, warm 1 tablespoon of the oil.

3. Add the pancetta and 3 tablespoons water and cook until the water has evaporated. 

4. Add the garlic and the remaining 2 tablespoons oil and cook, stirring occasionally, until the pancetta is browned, about 4 minutes.

5. Stir in the wine and cook until most of the alcohol has evaporated, about 1 minute. 

6. In a large serving bowl, bear the eggs with the cheese and a three quarter teaspoon salt; set aside.

Cooking the pasta

1. Add 2 tablespoons salt and the pasta to the boiling water.

2. Cook, stirring occasionally to prevent sticking,

3. Drain, reserve about 125ml (4oz) of the cooking water.

4. Quickly add the pasta to the egg mixture and toss to coat.

5. Add as much of the cooking water as needed to loosen the sauce.

6. Add the pancetta, a generous amount of pepper, and the parsley.

7. Toss again and ready to serve.

Tips:

• Get the best results using the highest-quality ingredients like fresh organic eggs, imported pancetta or thick-sliced lean bacon, and freshly grated Parmesan.