Carbonara

An indulgent recipe that's perfect for a weekday dinner - this carbonara is quick to make and uses a minimal amount of ingredients! To make this recipe more accessible, we used smoked pancetta rather than the more traditional guanciale, but both would work!

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Serves 2

Ingredients

200g linguini or spaghetti
200g smoked pancetta or bacon, diced
6 eggs
200g Parmesan, grated, plus extra for serving
Sea salt and freshly ground black pepper

Cooking instructions

Put a large pan of salted water on to boil and cook the pasta as per the packet instructions.
Meanwhile, place a large frying pan onto a medium-high heat, add the pancetta and cook for 7-10 minutes, stirring occasionally, until cooked through, crispy and golden around the edges.
Separate 4 of the eggs, keeping the yolks in a bowl or large jug. You can save the whites for another recipe or freeze them. Crack the remaining 2 whole eggs into the yolks and whisk together with Parmesan and lots of black pepper.
Scoop out a little of the pasta water and stir into the egg mixture to loosen the sauce. Check the pasta is cooked through and turn off the heat.
Toss the sauce and cooked pasta through the pan with the cooked pancetta. If the sauce feels too thick, add a little more pasta water.
Serve in bowls (this makes 2 generous servings) and top generously with more grated Parmesan and ground black pepper.

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