125g/4oz smoked bacon or pancetta, diced, pan juices
reserved
1 garlic clove, finely chopped
1 tbsp olive oil
300-350g/11-12oz dried spaghetti
2 very large eggs (or 3 small)
140ml/5fl oz single cream
5 tbsp parmesan cheese, freshly grated
Green Salad
Fry the pancetta and garlic in olive oil until crisp.
Set to one side and leave to cool.
Cook the spaghetti according to the packet instructions.
In a bowl, mix the eggs, single cream and two tablespoons of
grated parmesan.
Once combined, add the cooked bacon and pan juices.
Drain the cooked spaghetti, return to the pan and
immediately pour in the carbonara sauce.
Toss to coat and allow the egg to 'set' slightly.
Serve with a green salad a