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Name: Spaghetti Carbonara
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 3 Large egg yolks; 100 grams Parmesan cheese, grated; 150 grams Pancetta, diced; 200 grams Pasta, dried; 1 clove Garlic; Extra virgin olive oil

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INGREDIENTS

3 Large egg yolks
100 grams Parmesan cheese, grated
150 grams Pancetta, diced
200 grams Pasta, dried
1 clove Garlic
Extra virgin olive oil

INSTRUCTIONS

Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put to one side.

Cook the pasta in a large pan of boiling salted water until al dente.

Meanwhile, put 1 tablespoon of oil in a frying pan, then place over a medium-high heat.

Peel the garlic, then crush with the palm of your hand, add it to the pan and leave it to flavour the oil for 1 minute. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up.

Pick out and discard the garlic from the pan, then, reserving some of the cooking water, drain and add the pasta. Toss well over the heat so it really soaks up all that lovely flavour, then remove the pan from the heat.

Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it’s lovely and glossy.

Serve with a grating of Parmesan and an extra twist of pepper.

NOTES

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Spaghetti Carbonara

3 Large egg yolks
100 grams Parmesan cheese, grated
150 grams Pancetta, diced
200 grams Pasta, dried
1 clove Garlic
 Extra virgin olive oil

Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put to one side.
Cook the pasta in a large pan of boiling salted water until al dente.
Meanwhile, put 1 tablespoon of oil in a frying pan, then place over a medium-high heat.
Peel the garlic, then crush with the palm of your hand, add it to the pan and leave it to flavour the oil for 1 minute. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up.
Pick out and discard the garlic from the pan, then, reserving some of the cooking water, drain and add the pasta. Toss well over the heat so it really soaks up all that lovely flavour, then remove the pan from the heat.
Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it’s lovely and glossy.
Serve with a grating of Parmesan and an extra twist of pepper.

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Nutrition

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Serving Size: 1 Serving (210g)
Recipe Makes: 2 Servings

Calories: 679
Calories from Fat: 516 (76%)

Amt Per Serving		% DV

	Total Fat 57.4g	77 %
	Saturated Fat 19.9g	100 %
	Monounsaturated Fat 26.3g
	Polyunsanturated Fat 8.9g
Cholesterol 2517.4mg		775 %
Sodium 98.4mg		3 %
Potassium 232.4mg		6 %
Total Carbohydrate 8.2g		2 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 8.1g
Protein 32.5g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 679

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