Carbonara Recipe

Ingredients

• 3

  Eggs

• 50g Butter
• 2 Cloves Garlic, chopped finely
• 300g Spaghetti
• 50g Parmesan cheese, plus extra to serve
• Extra virgin oil
• 100g Pancetta

Supplies

• Knife
• Chopping board
• Frying pan
• Large pot
• Wooden spoon
• Bowl
• Cup
• Colander

Directions

• Heat a pot of water ready for the spaghetti.
• Crack the eggs into a bowl, season with salt and pepper and mix. Add in the parmesan cheese and stir to combine.
• Once the pot is boiling cook the spaghetti until al dente.
• Chop the pancetta into small pieces.
• Chop the garlic finely, or ideally use a garlic press.
• Taking another pan, melt the butter and add the garlic and pancetta. Fry for a few minutes. Once the spaghetti is done, remove half a cup of water and set aside. Drain the spaghetti and add it to the garlic and pancetta, mixing to combine.
• Add a splash of the pasta water and stir well, then pour in the egg mixture. Make sure the heat is on low so that the mixture does not scramble. Keep tossing until the sauce is thick and glossy, adding more water if needed.
• Serve immediately with a drizzle of olive oil, black pepper and extra parmesan.