Spaghetti carbonara

⏱ 20 min · Serves 2

The real thing: eggs, cheese, pancetta and pepper — no cream in sight. The heat of the pasta cooks the eggs into a silky sauce, so work quickly off the heat.

Per serving: 710 kcal · 36.0g protein · 72.0g carbs · 32.0g fat

Ingredients

• 200g spaghetti
• Salt
• 120g pancetta or smoked bacon, chopped
• 2 eggs plus 1 yolk
• 50g parmesan, grated, plus extra to serve
• Plenty of black pepper

Method

1. Cook the spaghetti in well-salted water until al dente.
2. Meanwhile fry the pancetta in a dry pan over a medium heat until crisp and the fat has rendered.
3. In a bowl, beat the eggs and extra yolk with the parmesan and a generous amount of black pepper.
4. Scoop out a mugful of pasta water, then drain the spaghetti and add it to the pan with the pancetta, off the heat.
5. Pour in the egg mixture and toss quickly, adding splashes of pasta water, until it turns into a glossy sauce that clings to the pasta.
6. Serve immediately with more parmesan and pepper. Never return it to the heat or the eggs will scramble.