Spaghetti Carbonara

This recipe is super easy and quick to make. I often also add leeks to this recipe by frying them in the same frying pan after the pancetta has been cooked.

Ingredients:

• 170g spaghetti

• 1tsp garlic purée

• 200g pancetta cubes

• 2 eggs

• 40ml double cream

• 25g Parmesan

• Salt & Pepper

Method:

1. Start by cooking the spaghetti

2. Meanwhile heat the garlic purée in a frying pan and add the pancetta cubes to the pan and fry until cooked to your preference. Personally, I like the pancetta really crispy

3. Remove the pancetta from the heat and set aside (this is when I would normally add the leeks and fry off in the leftover garlic and pancetta oil)

4. Crack the eggs into a jug and add the Parmesan, double cream and salt and pepper and mix together

5. Drain the spaghetti and add back to the saucepan it was cooked in

6. Then add the egg, Parmesan and double cream mix along with the pancetta to the spaghetti saucepan and mix until it has thickened.

7. Serve with extra Parmesan.