Spaghetti alla Carbonara

This is my favourite, and the very best version I know of the great classic Italian recipe for pasta with bacon and egg sauce. I used to make it with English bacon and Parmesan cheese, but now we are able to get Italian pancetta and Pecorino Romano cheese, it is a great improvement.

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  Serves 2

Ingredients
8 oz (225 g) dried spaghetti
5 oz (150 g) smoked pancetta, cubed or sliced
2 large eggs, plus 2 extra yolks
1½ tablespoons extra virgin olive oil
4 tablespoons Pecorino Romano, finely grated, plus extra to serve
4 tablespoons double cream
freshly milled black pepper

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Equipment
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This recipe is taken from The Delia Collection: Italian.

Method

First of all, cook the pasta. Meanwhile, heat the olive oil in a frying pan and fry the pancetta until it’s crisp and golden, about 5 minutes. Next, whisk the eggs, yolks, cheese and cream in a bowl and season generously with black pepper. Then, when the pasta is cooked, drain it quickly in a colander, leaving a little of the moisture still clinging. Now quickly return it to the saucepan and add the pancetta and any oil in the pan, along with the egg and cream mixture. Stir very thoroughly, so that everything gets a good coating – what happens is that the liquid egg cooks briefly as it comes into contact with the hot pasta. Serve the pasta on really hot deep plates with some extra grated Pecorino.

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