Quickasaflash Spaghetti Carbonara

I genuinely think a lot of people don’t know what Spaghetti Carbonara is. I’ve seen recipes with cream, garlic, white wine, mushrooms, herbs, onion and tomatoes (I mean, tomatoes?) in them. All of these things may be very nice in pasta, but they do not an authentic Carbonara make. If you want to add any of those ingredients, go right ahead, but with few ingredients, only two of which you have to go to the trouble of cooking, this delicious and economical dinner is as quick to shop for as it is to cook. And it is very quick to cook – as fast as your spaghetti, essentially. Fast Food. I make a LOT of this pasta, for two because I am very greedy. You could cut this down to maybe 80-100g spaghetti per person if you are a person of normal appetite.

  • 250g spaghetti
  • 1 whole egg
  • 1 egg yolk
  • 150g pancetta
  • 40g parmesan cheese, finely grated
  • splash olive oil
  • salt & pepper

Put some water in a large saucepan and bring it to the boil. Add the salt and when it comes back to the boil, add your pasta. Cook to packet intructions. Meanwhile, heat a large frying pan and add your dash of olive oil. When it’s hot, add your pancetta and cook it for about 6-8 minutes until it’s nice and brown and crispy. Turn off the heat. Put your eggs in a bowl and beat with the cheese and the pepper. If it’s very thick, you can add a tablespoon of water, but don’t worry too much. When the pasta is cooked, put the pancetta back on the heat and drain the spaghetti in a colander,(but don’t drain it completely dry) and toss it into the hot pan with the pancetta until its completely mixed. Turn off the heat, pour the egg mixture all over the pasta and very quickly and very thoroughly mix the egg mixture into the pasta and bacon. Whatever you think is going on, do not turn the heat back on, or stir it over the heat, because you’ll end up with scrambled eggs. You don’t want that. Just believe the heat of the pasta and the heat of the pan is going to do its job, and it will. Soon you’ll have a nice, thick, clingy sauce. Scoff.