Simple Spaghetti Carbonara
Ingredients
- 260g
cubed smoked pancetta
- 2
fresh bay leaves, washed
- 2
cloves garlic, peeled and crushed
- 1
pinch ground nutmeg
- 3
large eggs
- 2
egg yolks
- 150g
finely grated parmesan cheese
- 350g
Sainsbury's fresh spaghetti
- ½
small bunch fresh basil, washed, leaves picked
Method
1. Heat a
large frying pan over a medium heat, add the pancetta and cook gently for 5
minutes until crisp and golden. Add the bay leaves, garlic, nutmeg, black
pepper and fry for a further 2 minutes then remove from the heat.
2. Cook
the spaghetti according to the pack instructions then drain, reserving a
ladleful of the starchy cooking water. In a frying pan over medium heat,
scramble the egg whites. In a large salad bowl, combine the pancetta mix, egg
yolks, scrambled egg whites and cooked pasta.
3. Combine
the cooked pasta with the pancetta and egg mixture; the residual heat in the
pan will be enough to cook the sauce. Add the reserved cooking water if
necessary.
4. Top
with a few fresh basil leaves and serve immediately with a bowl of the parmesan
cheese on the side.
