Spaghetti Carbonara

Ingredients

Serves 2

• 150g spaghetti

• 150g smoked bacon or pancetta

• 2 garlic cloves

• 50g grated parmesan

• 2 medium eggs

• 20g butter

• pinch of salt and pepper

• chopped chives to garnish

Method

This is so quick to make you can do it all in the time it takes to cook the dried spaghetti. So get that spaghetti into salted boiling water first.

Now to prep the sauce slice your bacon or pancetta into 1cm strips ready for frying and finely chop the garlic. Then beat the eggs in a small bowl or cup before adding a pinch of salt and pepper and the grated parmesan. Mix this together until you have a gloopy sauce.

Next put a frying pan on the heat and drop in the butter. Once melted add the bacon and fry on a medium heat until beginning to crisp which should take about five minutes. Once done turn down the heat to low and add in the chopped garlic for 3 minutes until it's softened.

At this point check on your pasta, if it's done you are good to go, if not just turn off the frying pan and let sit until the pasta is cooked.

Once the pasta is done, drain and then turn the heat back on in the frying pan to get the bacon and garlic back up to temperature. Add the spaghetti to the pan and mix through to coat it on all the butter and bacon.

Lastly turn off the heat and pour in the egg and cheese mixture to the pan, quickly turning through the pasta until it's all coated then serving immediately. Don't leave the mixture in the pan longer than 30 seconds, as they are spread so thinly the heat already in the pasta will cook the eggs and keep it a sauce rather than it turning into a weird omelette.

Garnish with some chopped chives and dig in.