This creamy and iconic pasta dish could make the perfect home-cooked meal this Valentine’s Day. Just a handful of ingredients can create a rich, tasty and sophisticated spaghetti carbonara, and it’s super easy to make!
40g Parmesan cheese, plus extra for topping
3 large egg yolks, free-range
200g dried spaghetti
150g piece of pancetta
1 garlic clove
extra virgin olive oil
In a medium mixing bowl, add the three egg yolks and grate in your Parmesan before seasoning with a little salt and pepper. Then mix thoroughly using a fork and then put to one side.
Next, cut away any hard or tough skin from the pancetta and save it for later. Chop the meat into small bite-size pieces. In a large pan, bring salted water to the boil and cook the spaghetti until soft (al dente). To add some flavour, rub the skin from the pancetta (if you have any) on the base of a large frying pan. Alternatively, use 1 tablespoon of oil. Place the pan over a medium heat.
Peel and crush your garlic clove before adding it to the frying pan and heating for approximately 1 minute to release flavour. Then, stir in your chopped pancetta before cooking for around 4 minutes or until it begins to go crispy. Remove and throw away the garlic clove, and then drain your spaghetti whilst reserving some of the cooking water. Add the spaghetti to the frying pan. Toss it a few times to make sure it soaks up the flavours before removing the pan from the heat.
Next, add some of the cooking water before tossing and then seasoning with pepper and adding the egg mixture. The hot pan will cook the egg mixture gently as opposed to scrambling it. Serve with another twist of pepper and some grated Parmesan to finish off the perfect spaghetti carbonara.
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