The simple sauce for this dish can be made in the time it takes to boil the pasta.
Takes 15 minutes • Serves 4
– 350g/12oz spaghetti or linguine
– 140g pack diced pancetta or chopped smoked streaky bacon
– 2 tsp olive oil
– 1 garlic clove, crushed
– 1 egg, plus 4 yolks
– 50g/2oz Parmesan, grated
Cook the pasta according to the packet instructions.
Meanwhile, fry the pancetta in the oil for a few minutes until golden and crisp. Add the garlic to the pan, fry for 1 minute, then turn off the heat. Briefly whisk the whole egg and yolks with most of the Parmesan and some seasoning.
Drain the pasta, reserving a little of the cooking water. Add the whisked egg and yolks and one tablespoon of cooking water to the pasta, then mix until the pasta is coated and creamy. The heat from the pasta will gently cook the eggs. Stir in the pancetta and garlic then serve, topped with the remaining Parmesan.
Food: Two-step carbonara
• Per serving 575 kcalories, protein 28g, carbohydrate 65g, fat 24g, saturated fat 9g, fibre 3g, sugar 3g, salt 2.11g