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Friday 6 December 2013

Simple Spaghetti Carbonara



Simple Spaghetti Carbonara

Ingredients

  • 260g cubed smoked pancetta
  • 2 fresh bay leaves, washed
  • 2 cloves garlic, peeled and crushed
  • 1 pinch ground nutmeg
  • 3 large eggs
  • 2 egg yolks
  • 150g finely grated parmesan cheese
  • 350g Sainsbury's fresh spaghetti
  • ½ small bunch fresh basil, washed, leaves picked

    Method
1.   Heat a large frying pan over a medium heat, add the pancetta and cook gently for 5 minutes until crisp and golden. Add the bay leaves, garlic, nutmeg, black pepper and fry for a further 2 minutes then remove from the heat.
2.   Cook the spaghetti according to the pack instructions then drain, reserving a ladleful of the starchy cooking water. In a frying pan over medium heat, scramble the egg whites. In a large salad bowl, combine the pancetta mix, egg yolks, scrambled egg whites and cooked pasta.
3.   Combine the cooked pasta with the pancetta and egg mixture; the residual heat in the pan will be enough to cook the sauce. Add the reserved cooking water if necessary.

4.   Top with a few fresh basil leaves and serve immediately with a bowl of the parmesan cheese on the side.

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