Spaghetti carbonara

Spaghetti carbonara

From
Posh Eggs
Serves
2
Prep
15 mins
Photographer
Louise Hagger

Eggs stirred through hot spaghetti will cook just enough to make a rich creamy sauce, coating the pasta and ensuring a delicious pool at the bottom of the pan. Use good-quality smoked pancetta or bacon.

Ingredients

Quantity Ingredient
200g spaghetti
2 whole eggs
1 egg yolk
40g finely grated parmesan, plus extra to serve
1 tablespoon olive oil
140g cubed smoked pancetta
30g fresh breadcrumbs
handful flat-leaf parsley leaves, finely chopped
salt
freshly ground black pepper

Method

  1. Bring a large pan of salted water to the boil. Add the pasta and cook for 9 minutes, or until al dente. Meanwhile, mix the eggs, egg yolk and grated parmesan in a small bowl with a little salt and pepper.
  2. Heat the oil in a frying pan and fry the pancetta over low heat until crisp. Remove with a slotted spoon and set aside. Add the breadcrumbs to the pan and fry for 2–3 minutes, until golden. Stir through the parsley and set aside.
  3. Drain the pasta, and return it to the hot pan. Pour the eggy parmesan mixture over the top of the pasta and quickly mix through. Fold through the crisped pancetta and serve sprinkled with the parsley breadcrumbs, lots of freshly grated black pepper and extra parmesan.
Tags:
eggs
breakfast
lunch
dinner
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