Authentic spaghetti alla carbonara

Despite what is served up in most Italian restaurants in the UK, a true carbonara contains no cream. The consistency comes simply from the beaten egg and finely grated cheese which is cooked through in seconds by the heat of the pasta.

Recipe (Serves 2)

Ingredients:

• 200g good spaghetti
• 4 eggs (2 whole and two yolks only)
• 140g diced pancetta
• 40g parmesan or pecorino, finely grated
• 1 clove garlic, halved
• glug olive oil
• good handful of finely chopped parsley
• salt and plenty of freshly milled black pepper

Method:

1. Boil the spaghetti in plenty of salted boiling water as per the pack instructions
2. Turn the heat on a pan and warm the garlic and olive oil to infuse
3. Remove the garlic and discard, add the pancetta and fry until crisp
4. Beat the eggs and yolks together in a large bowl then whisk in the cheese, half the parsley and add a little salt (Not too much as the pancetta is quite salty) and plenty of black pepper
5. When the pasta is cooked, drain it but reserve a few tablespoons of the cooking water
6. Tip the pasta and a little water into the pancetta and heat through
7. Tip the pasta and pancetta into the egg mixture and stir through thoroughly (Never subject the egg mixture to direct heat i.e. in the pan as it will over cook and you'll find yourself with scrambled eggs)
8. Top with more black pepper and the rest of the parsley 

Even without the cream this is still quite a rich dish so serve with a simple tomato and rocket salad and a chilled glass of crisp Italian white such as pinot grigio. Delicious.