Quick and easy recipe for Spaghetti Carbonara topped with parmesan cheese
8 slices pancetta
500 g packet spaghetti
8 egg yolks
125 ml (½ C) cream
grated parmesan cheese, for serving
salt and freshly ground black pepper, to taste
Preheat oven to 180C.
Lay the pancetta on a baking tray and bake in an oven preheated to 180°C for 15 minutes or until crispy.
Remove from oven, transfer to a board and cut into 2 cm pieces. Set aside.
Bring a large pot of well-salted water to a boil over high heat, using a deep frying pan as a lid.
Add spaghetti and cook until al dente or to your liking.
While the pasta is cooking, whisk egg yolks and cream together with a fork.
Drain cooked pasta and add to the warmed fry pan and set over medium heat. Add egg/cream mixture and toss to combine.
Sprinkle serving plates with grated parmesan cheese and cooked pancetta. Add some cooked spaghetti. Complete layering until all the pasta and pancetta have been used.
Season to taste.
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Recipe courtesy of Pomegranate Days– a blog by Sam Taylor