The Perfect Carbonara

1. 1

   In essence Carbonara is just pasta with eggs and bacon.

2. 2

   Forget cream as it's not needed.

3. 3

   Boil water and salt to taste (be careful not to scold yourself).

4. 4

   Add spaghetti and cook for 9 minutes or until al denti (to the tooth)

5. 5

   Remove the rind and cut the pancetta into lardons (5-6mm little strips).

6. 6

   Fry the lardons in olive oil over a medium heat until golden.

7. 7

   Add the chopped garlic, parsley and black pepper and cook for 30 seconds.

8. 8

   Add the cooked pasta to the pancetta, parsley and garlic as well as the beaten eggs and half the cheese.

9. 9

   Mix well.

10. 10

    If the mix is too stodgy you can always add a small amount of the pasta water to thin the sauce but be careful not to add to much.

11. 11

    Add salt and pepper to taste and cook until the egg is partial cooked but still moist and creamy.

12. 12

    Serve in warm serving bowl with the remaining cheese, black pepper, parsley and homemade garlic bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.