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Spaghetti carbonara

David Massey from Food Uncut
Stir up David Massey's creamy carbonara tonight for an easy pasta supper

Spaghetti carbonara

Method

1. Heat the olive oil in a large frying pan. Fry the pancetta until cooked, but not crisp; set aside.

2. Beat the egg yolks with the cream, stir in half the parmesan and season with salt and pepper.

3. Meanwhile, cook the spaghetti according to packet instructions in boiling, salted water; drain thoroughly.

4. Tip the pasta into the frying pan containing the pancetta, and pour over the cream mixture, stirring to coat each pasta piece.

5. Sprinkle over the remaining parmesan and serve hot.

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Serves: 6

Prep: 10 min
Cook: 15 min

Ingredients
1 tbsp Olive oil
200g Pancetta, cut into matchsticks
6 egg yolks
120ml double cream
150g Parmesan, freshly grated
250g spaghetti
salt and pepper