Ask any Italian and she’ll tell you there is no cream in a spaghetti carbonara. What gives this much-loved dish it’s creaminess are the eggs and parmesan cheese. This recipe is incredibly simple, just four ingredients for this comfort dish that you can whip up any time. Buon appetito!
- 375 g spaghetti
- 7 eggs
- 150 g pancetta or bacon, sliced finely
- ½ cup finely grated parmesan cheese
Cook pasta in large saucepan of boiling water until tender. Drain pasta; return to pan.
Meanwhile, lightly beat 3 eggs in small bowl until combined. Separate remaining 4 eggs, reserving 4 half shells. Return egg yolks to reserved shells.
Heat oiled medium frying pan over medium heat; cook pancetta until crisp. Add pancetta and any cooking oil in pan to pasta; gently stir over low heat until coated. Remove from heat. Stir in beaten eggs and cheese; season to taste.
Divide pasta between shallow bowls; top with half shells with egg yolks. Each person pours the egg yolk over the hot pasta and stirs it through.
Refrigerate the leftover egg whites and use to make a pavlova, meringues or an egg-white omelette. If not using within 2 days, freeze egg whites in a small container.