Spaghetti alla carbonara

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This is a quick, tasty, and satisfying dish; perfect for a busy work day evening meal or a hectic weekend of DIY lunch. Only one step needs to be prepped if you haven't bought grated cheese. Adapted from Spahetti alla carbonara.

Spahetti alla carbonara, for two

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 rashers are 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).
6. Drain rest of pasta and return to the pan.
7. Add to bacon to the pasta then tip in cheese, yolk and water mixture.
8. Stir in the pasta and grind in black pepper (salt is not necessary).
9. Serve by splitting mixture into two large bowls.

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