Serves 4
Ingredients
450g spaghetti
100g pancetta, cut into small strips
4 egg yolks
60g pecorino cheese, freshly grated
Olive oil
A handful of parsley, chopped
Freshly ground black pepper
Sea salt

Spaghetti Carbonara with baked tomatoes

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Method
Cook the spaghetti in lots of rapidly boiling, salted water
Fry the pancetta over a medium heat until the fat has melted. Remove the pan from the heat and set aside, keeping warm
Meanwhile, whisk the egg yolks in a bowl, then whisk in the cheese, and season generously with pepper
When the spaghetti is cooked but still firm to the bite (if using dried this will take around 9 minutes), drain and transfer to the pan with the pancetta, place over a medium heat and pour the egg mixture over it. Stir quickly and serve immediately, in warmed bowls, with the remaining pecorino and parsley handed separately.

Delicious with baked tomatoes

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