Spaghetti Carbonara

So here is the first recipe in the series, as promised.

Serves approx 4

500g spaghetti

2 x garlic cloves peeled and chopped

170g panctta or guaniagle

4 egg yolks

Up to 175ml cream

Olive oil Parmesan

OK getting this recipe was 'like pulling teeth' my Mum says!

Fry the pancetta with the chopped garlic in a little olive oil in a large deep frying pan. Cook the spaghetti, so it is 'al dente' (about 2 minutes less than the packet cooking time) and drain. Put the cooked spaghetti in the frying pan with the pancetta and stir.

Remove the pan from the heat, add the egg yolks and the cream (you can use less cream, it's up to you how dry or wet you prefer your Carbonara) and stir through. Season well and add Parmesan to your taste. I use about a tablespoon per person. The measures have been tried out here, as Luigi never measures anything - apparently Italian's don't do that!

He keeps saying it's not the original recipe, but I know this is the one everyone loved!

In the original recipe you need to fry Guangiale (apparently it's like Pancetta, but has more taste). Cook spaghetti (2 minutes less than recommended on packet) keep some of the pasta water aside. put cooked spaghetti in the frying pan with the Guangiale - add the egg yokes and mix well then add some of the pasta water (how much depends on how much pasta you have) don't make it too sloppy it should be fairly dry - add some Parmesan cheese and stir well. Pancetta comes from the belly of the pig. Guangiale is from the cheeks of the pig. There is no cream in the original recipe.

I prefer Luigi's personally.

Enjoy!

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