Spaghetti carbonara recipe

Ingredients (10)

• 400g spaghetti
• 1 tbsp olive oil
• 200g sliced Primo Gourmet Selection Pancetta, cut into 1cm-wide strips
• 2 garlic cloves, finely chopped
• 3 Coles Australian Free Range Eggs, plus 1 extra yolk
• 1 egg yolk, extra
• 100ml thickened cream
• 2/3 cup (50g) freshly grated parmesan
• 2 tbsp chopped flat-leaf parsley leaves
• parmesan, extra, to serve

Method

• Step 1 Cook pasta in a large pan of boiling salted water according to the packet instructions. Meanwhile, heat oil in a frypan over medium heat. Cook pancetta, stirring, for 2-3 minutes until beginning to crisp. Add garlic for 30 seconds, then set pan aside.
• Step 2 Place eggs and extra egg yolk, cream and parmesan in a bowl. Season, then mix gently with a fork. Drain pasta, then return to pan. Quickly add egg and pancetta mixtures and parsley. Toss to combine – the heat from the pasta will cook the egg slightly and form a creamy sauce. Serve immediately with extra parmesan.