Spaghetti alla carbonara

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Adapted from Spahetti alla carbonara

Spahetti alla carbonara

Ingredients

• 30g pecorino cheese, grated.
• 30g parmesan, grated.
• 100g dried spaghetti.
• 15g unsalted butter.
• 60g pancetta or bacon finely chopped.

(If using english bacon, 2 thin slinces is plenty).

• 1 plump garlic clove, peeled and finely chopped.
• 1 large egg yolk.

Directions

1. Ensure cheeses are grated and the egg is ready to be separated. There is not enough time to grate cheese once the pasta is cooking.
2. Bring pan of water to the boil and cook pasta for 10 minutes.
3. Fry pork in butter and garlic, once slightly browned, keep warm.
4. Mix cheeses and egg yolk.
5. After 7 minutes have passed on the pasta, take 75% of a ladle of the water and add to cheese mix.

(Do not be tempted to add more or do it earlier, it results in a runnier sauce).

1. Drain rest of pasta and return to the pan.
2. Add to bacon to the pasta then tip in cheese, yolk and water mixture.
3. Stir and split into two.

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