Spaghetti Carbonara Nazarene

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Recipe byNazzareno

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Ingredients:

225g dried spaghetti, 1 tbsp olive oil, 150g smoked diced pancetta, 1 garlic clove, 2 eggs, 150ml fresh cream, 100g grated parmesan, salt and freshly ground black pepper, 1 tbsp chopped parsley, handful rocket leaves, lightly dressed with olive oil and lemon juice, to serve,

Boil the pasta in a large pan of boiling salted water according to packet instructions. Meanwhile, heat the olive oil in a large frying pan over a medium-high heat and fry the bacon and garlic for 2-3 minutes, until the bacon is crisp and browned. Reduce the heat to low. In a bowl, lightly beat the eggs with the cream and most of the grated cheese, reserving a little cheese for the garnish. Adjust seasoning with freshly ground black pepper. Drain the cooked spaghetti, reserving a few tablespoons of the cooking water. Tip the spaghetti into the pan with the bacon and pour in the cream and egg mixture. Than mix well, over a very low heat, adding a little of the reserved pasta water to loosen the mixture if needed. Divide the pasta between two servings and sprinkle with the remaining cheese and the chopped parsley. Serve immediately with the rocket salad on the side.