There are scores of recipes for carbonara, this is the classic version. Yolks can be used only if required.
Ingredients3 garlic cloves finely chopped 175g/6 oz smoked pancetta bacon cut into short strips freshly ground black pepper 500g/1.1lb spaghetti 4 eggs beaten 1 tsp salt 50g Parmesan cheese freshly grated 1 tbsp fresh parsley finely chopped
1. Bring 4.5litres/8 pints water to the boil in a large saucepan, add the salt and cook ‘al dente’ according to instructions, usually about 8/9 minutes.
2. While the spaghetti is cooking, heat the oil in a large sauté pan and cook the bacon until crispy, about 6 minutes. Add the garlic and the parsley and cook for ½ minute then remove from the heat and set aside.
3. Drain the spaghetti, saving about a little of the water, and tip the pasta into the pan with the pancetta, garlic and parsley. Toss together briefly, then add the beaten egg, half the parmesan and a little of the saved pasta water. Toss it smartly and the heat of the pasta will cook the egg, but still leave it moist and creamy. Taste and add seasoning then serve it in warm bowls with the remainder of the cheese sprinkled over. Garnish with a little extra parsley and black pepper.