Rick Stein'S Spaghetti Alla Carbonara

1. 1

   Cook the pasta in salted boiling water until al dente.

2. 2

   Meanwhile, cut the pancetta into lardons (little chunky strips about 6mm wide).

3. 3

   Heat a large frying pan over a medium-high heat, add the oil and pancetta. Stir until golden.

4. 4

   Add the garlic and parsley, heat for a few more seconds then remove from the heat.

5. 5

   Drain the spaghetti well, retaining a ladle-full of the cooking water, and add the pasta to the frying pan.

6. 6

   Mix well and add the water to create a bit of a sauce, then stir in the beaten eggs and half the cheese. Toss together.

7. 7

   The heat of the pasta will cook the eggs sufficiently to make them creamy. Season with salt and pepper to taste.

8. 8

   Serve with the remaining cheese sprinkled on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.