Spaghetti Carbonara
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Recipe serves 3
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Preparation Time
15 min
- Cooking Time
15 min
Ingredients
- 2 Knorr Chicken Stock Pots
- Dash of olive oil (5ml), optional
- 6 egg yolks or 2 whole eggs
- 60g pancetta, finely chopped and fried until crispy
- 40g grated Parmesan, plus extra for serving
- Approx. 100ml single cream or for a richer flavour use double cream
- 350g dried spaghetti
- Freshly ground black pepper
Method
- Bring a large pan of water to the boil. Add in the Knorr Chicken Stock Pots and stir until dissolved. Add in a splash of olive oil – “some people say it’s not necessary, but I did have an Italian mother!” – and bring to the boil once more.
- Meanwhile, whisk together the egg yolks thoroughly in a bowl. Add in cream and whisk together.
- Once the water is boiling, add in the spaghetti and cook following packet instructions as a guideline until the spaghetti is cooked but retains texture.
- Using a slotted spoon, remove the spaghetti from the stock and place in a colander. Don’t throw away the stock in which you’ve cooked the pasta, instead reserve it for future use in a soup or stew.
- Toss a dash of olive oil through the cooked spaghetti (again optional) and transfer into large bowl.
- Add in the egg mixture and toss the spaghetti so that it becomes coated with the mixture and lightly cooked. Sprinkle over two-thirds of the fried pancetta and toss to mix in.
- Sprinkle some fine freshly grated Parmesan over the bottom of the serving dish. Top with the spaghetti carbonara.
- Sprinkle the remaining pancetta over for texture. Sprinkle with grated Parmesan. Season with freshly ground black pepper and serve at once with Parmesan on the side.
