Spaghetti alla carbonara

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Adapted from Spahetti alla carbonara

Spahetti alla carbonara

Ingredients

• 60g pancetta or bacon finely chopped.

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

• 1 plump garlic clove, peeled and finely chopped.
• 15g unsalted butter.
• 30g pecorino cheese, grated.
• 30g parmesan, grated.
• 1 large egg yolk.
• 100g dried spaghetti.

Directions

• 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.
• Bring pan of water to the boil and cook pasta for 10 minutes.
• Fry pork in butter and garlic, once slightly browned, keep warm.
• Mix cheeses and egg yolk.
• 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).

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

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