Spaghetti carbonara 2

This Italian classic, flavoured with pancetta and a garlic eggs sauce that cooks around the hot spaghetti, is popular worldwide. It makes a great last minute supper.

Ingredients

Instructions

1. Heat the oil in a large pan, add the onion and garlic and fry gently for about
   5 minutes until softened.
2. Add the pancetta or bacon to the pan, cook for
   10 minutes, stirring often.
3. Meanwhile, cook the spaghetti in a large pan of lightly salted boiling water for
   10-12 minutes.
4. Put the eggs, creme fraiche and grated Parmesan in a bowl. Stir in plenty of black pepper, then beat well together
5. Drain the pasta thoroughly, tip it into the pan with the pancetta or bacon and toss well to mix
6. Turn off the heat under the pan, then immediately add the egg mixture and toss thoroughly so that it cooks lightly and coats the pasta.
7. Season to taste, then divide the pasta among four warmed bowls and sprinkle with ground black pepper. Serve immediately, with extra grated Parmesan.

Nutrition

The Half Hour Cook