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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