Classic Spaghetti Carbonara


  • 3 large free-range egg yolks
  • 40 g Parmesan cheese , plus extra to serve
  • 1 x 150 g piece of higher-welfare pancetta
  • 200 g dried spaghetti
  • 1 clove of garlic
  • extra virgin olive oil



  1. Cut any hard skin off the pancetta and set aside, then chop the meat.
  2. Put the egg yolks into a bowl with the freshly grated Parmesan, season with pepper, then mix well with a fork and put to one side.
  3. Cook the spaghetti in a large pan of boiling salted water until al dente.
  4. Rub the pancetta skin over the base of a medium frying pan then place over a medium-high heat.
  5. Peel and crush the garlic, then add it to the pan and leave it to flavour the fat for 1 minute. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up.
  6. Pick out and discard the garlic from the pan, then, reserving some of the cooking water, drain and add the spaghetti. Stir over the heat briefly, then remove the pan from the heat.
  7. Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently, rather than scrambling it. Add more cooking water if required until it’s lovely and glossy.
  8. Serve with a grating of Parmesan and an extra twist of pepper.

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