Spaghetti alla carbonara

The origins of this classic Italian sauce may be a topic for debate, but theres no contesting this holy union of egg, parmesan, crisp pork and pasta.

Recipe «Spaghetti alla carbonara» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 500g spaghetti, 1 tbsp extra virgin olive oil, 1 clove garlic, bruised, 150g piece pancetta, rind removed, finely chopped, 4 eggs, at room temperature , 40g grated parmesan, plus extra, to serve .

Ingredients:

• 500g spaghetti 
• 1 tbsp extra virgin olive oil 
• 1 clove garlic, bruised 
• 150g piece pancetta, rind removed, finely chopped 
• 4 eggs, at room temperature 
• 40g grated parmesan, plus extra, to serve 

Instructions

1. Cook pasta in a large saucepan of boiling salted water for 8 minutes or until al dente. Drain, reserving 125ml (1/2 cup) cooking water.
2. Meanwhile, heat oil in a large, deep frying pan over medium heat. Add garlic and pancetta, and cook, stirring, for 6 minutes or until both are light golden. Discard garlic and remove pan from heat.
3. Whisk eggs, parmesan and 1 teaspoon freshly ground black pepper in a bowl (don't add salt as cooking water and pancetta are salty). Add reserved hot cooking water and whisk until well combined.
4. Return frying pan to medium heat. Working quickly, add hot pasta and toss for 2 minutes or until well coated with oil and pancetta. Remove pan from heat, add egg mixture, then toss for 1 minute or until egg mixture is creamy and warmed through (the heat from the pasta and pan will cook and slightly thicken the egg mixture without scrambling it).
5. Divide carbonara among plates and scatter with extra parmesan. Serve immediately.