Spaghetti (Linguine) Carbonara

So Chris has been tied to the kitchen making bread for the next few days and pizza dough for dinner tonight, so we decided that I’d make us a quick lunch today. Carbonara is one of my fave quick dishes, because 1) PASTA! 2) Pancetta which is basically Italian bacon 3) eggs and cheese! I know that a lot of people like to add milk or cream but if you want to make a real carbonara don’t add the extra dairy.

Pancetta, parmesan and eggs.

Parmesan, eggs, salt and black pepper all mixed together.

Crispy pancetta!

Linguine nicely coated with the crispy pancetta.

All put together!

150g (5oz) Spaghetti, I used linguine, I just like it better

50g pancetta, cut into small cubes.

2 tbsp olive oil

2 eggs

50g Parmesan cheese, freshly grated. Save about 5g back for the top once done.

Black pepper freshly ground.

1/8 teaspoon salt

Optional

Parsley for garnish

1. Start the water boiling for your pasta, and toss a little salt in.

2. While your water is boiling prep you ingredients. Lightly beat the eggs in a medium sized bowl and add your grated cheese, black pepper and salt.

3. Cut your pancetta up into small cubes. If you’re extra fancy you can get the pre-cubed pancetta from the grocery.

4. Once the water starts to boil add your pasta and cook until al dente.

5. Now that your pasta is in heat up the olive oil in a pan and fry the pancetta until crispy.

6. When the pasta is ready, drain it, and then add to the pan with the pancetta. Mix to coat the pasta well then remove from the heat.

7. Let the mixture cool slightly. You want to avoid scrambling the eggs.

8. Add the egg and cheese mixture and stir to coat the pasta well.

9. Dish out to bowls, top with extra cheese and parsley and serve right away.