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Spaghetti alla carbonara
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25g unsalted butter
100g pancetta or thick-cut bacon, diced
1 garlic clove, peeled
40g freshly grated parmigiano reggiano
40g freshly grated pecorino
2 eggs, beaten
1 Melt the butter in a large pan. Add the pancetta and whole garlic clove and cook for 5 minutes, or until the garlic turns brown. Remove and discard the garlic. Cook the pancetta for 5 minutes more.
2 Meanwhile, cook the pasta in a large pan of salted, boiling water, until al dente. Drain, add to the pan with the pancetta and toss, then take the pan off the heat.
3 Add ½ the grated cheeses, season with black pepper, then pour in the eggs, mixing well immediately so that it coats the pasta. Add the remaining cheese, mix again, and serve at once.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in July 2015.