Spaghetti Alla Carbonara
2 tbsp olive oil
170g/6oz pancetta cubes
1 garlic clove, crushed
2 medium (US large) eggs
2 tbsp dry white wine
50g/2oz/½ cup grated Parmesan plus extra to serve
4 tbsp chopped fresh parsley
salt and ground black pepper
1 Heat the oil in a pan. Add the pancetta and cook over a medium heat for 5 minutes until the pancetta is crisp and golden. Add the garlic and cook for 1 minute..
2 Meanwhile, beat the eggs with the wine and Parmesan. Season with salt and pepper.
3 Cook the spaghetti in a large pan of lightly salted boiling water according to the pack instructions. Drain thoroughly, then return to the warm pan.
4 Immediately add the beaten egg mixture, pancetta and parsley. Stir together lightly – the eggs will scramble slightly in the sauce. Season to taste.
5 Serve in shallow bowls, sprinkled with grated Parmesan.