Once in a while, it’s nice to have something a little more indulgent, such as our Easy Spaghetti Carbonara. Balance out the naughty by simply serving it with a healthy side of greens.
Time: 15 minutes
- 2 teaspoons olive oil
- 85g pancetta, diced
- 60ml heavy cream
- 2 egg yolks
- 100g spaghetti
- 2 tablespoons parmesan, grated
In a small frypan, heat the olive oil and cook the pancetta, stirring all the while, until light brown and crisp. In a small bowl, mix the cream and egg yolks. When the pancetta has cooled, add it to the mixture. Cook the pasta according to packet instructions. Drain the pasta once it’s cooked and then place back in the saucepan over a low heat. Add the egg mixture and half the parmesan to the saucepan, then take pan off the heat. Season with salt and pepper and serve with parmesan on top.