Spaghetti Carbonara

A perennial pasta favourite with most people, a little naughty with egg yolks, cheese and cream, but hey, everything in moderation as they say including moderation! I am not sure people realise how incredibly easy this is to make from scratch so there is really no excuse to use any packet. As always, do try and use the best quality pancetta or bacon and always free range or organic eggs as fresh as possible.

Ingredients

2 egg yolks

½ cup of cream (light if you can)

2 oz of chopped pancetta or chopped streaky rashers

½ cup of finely grated parmesan or a very mature cheddar

100g Spaghetti

Lots of black pepper

Method

In a bowl, mix the egg yolks and grated parmesan and set aside. Put your spaghetti on to cook. In a nonstick frying pan, heat the pancetta with no oil on a high heat until it is really crispy; at this stage add the cream and reduce for a few minutes. Give it a good grinding of black pepper and set aside. Once the pasta is cooked, drain, leaving 2 tbsp of pasta water back and add to the saucepan (off the heat now) with cream and bacon, then add the egg yolks and cheese straight onto the hot pasta as well and mix well. Add a really good grind of black pepper. It will be really saucy, and the heat will have the egg yolks cooked. Serve in a bowl immediately.