SPAGHETTI ALLA CARBONARA:
2 tbsp extra virgin olive oil
Cubes of pancetta, 170g/6oz
1 smashed garlic clove
2 eggs, medium (US large)
2 tbsp white wine (dry)
12 cup grated Parmesan cheese (50g/2oz) plus enough to serve
4 tbsp fresh parsley, chopped
salt and black pepper, ground
Step.1 In a pan, heat the oil. Cook, stirring occasionally, for 5 minutes, or until the pancetta is crisp and brown.
Cook for 1 minute after adding the garlic.
Step.2 In the meantime, whisk together the eggs, wine, and Parmesan cheese. Salt & pepper to taste.
Step.3 Cook the spaghetti according to the package directions in a big pot of lightly salted boiling water. Return to the heating pan after draining well.
Step.4 Add the beaten egg mixture, pancetta, and parsley right away. Lightly whisk together - the eggs may scramble a little in the sauce. Season with salt and pepper to taste.
Step.5 Serve in shallow dishes with grated Parmesan cheese on top.