This recipe for spaghetti carbonara is restaurant quality, creamy yet light, with a depth of flavour that will have everyone licking the plate!
- 500g spaghetti
- 2 egg yolks
- 3 eggs, lightly beaten
- 1/2 cup grated parmesan
- 5 tsp olive oil
- 100g bacon, chopped
- 5 garlic cloves, finely chopped
- 100ml white wine
- 1 cup torn flat-leaf parsley leaves
- 1 cup of pasta water
- Cook the pasta in a large saucepan of boiling salted water according to packet instructions.
- Meanwhile, combine the eggs, parsley and grated parmesan in a bowl. Season with sea salt and freshly ground black pepper.
- Heat the olive oil in a deep frypan over medium-high heat. Add the chopped pancetta and fry for about 2-3 minutes until crisp. Reduce the heat to low, wait a few seconds for the frypan to cool a little (this will ensure the garlic doesn’t burn), then add the chopped garlic.
- Deglaze with white wine. Cook for about 30 seconds until fragrant. Add tha pasta water. Add the drained spaghetti to the frypan and toss to coat.
- Remove from the heat, stir the egg mixture into the spaghetti then continue stirring for 1 minute to coat all the pasta, and to ensure the egg mixture stays smooth and creamy and doesn’t scramble. Serve immediately.