Proper pasta carbonara

How many times have you eaten out at a faux Italian restaurant. How many times have you eaten spaghetti carbonara. Well, I’m going to guess that every time you’ve had it, it’s contained cream. This is a crime! Try the recipe below, it’s far more delicious, but made with just with 6 ingredients; dried pasta of choice, pancetta, egg, garlic, flat leaf parsley and parmesan. And it’s perfect.

Pasta carbonara

Serves: 2

Time: 30 minutes

150g dried pasta (of your choice; linguine or spiralli (pictured) are my faves)
Olive oil for frying
140g smoked pancetta cubes
2 cloves garlic
1 generous tbsp parsley, finely chopped
2 large eggs, lightly beaten
75g finely grated parmesan

Cook pasta as per instructions in a large pan of salted water.

Meanwhile, in a frying pan add a tablespoon of olive oil and pan fry the pancetta until golden brown. Add the garlic and parsley (it might spit a bit) and then remove from the heat after 10 seconds.

Once the pasta is cooked, drain and add to the frying pan with the pancetta, garlic and parsley. Give it a good stir. Immediately stir in the egg and 4/5 of the parmesan and stir at a committed but not too quick pace to develop a creamy coating. Serve in bowls and sprinkle over the remaining cheese. Oh man! This is the best.