Today’s Tuesday quick recipe is spaghetti carbonara yum yum!
3 large eggs
Parmesan cheese (optional – I don’t like this so I don’t use it on my dish)
50g of grated cheese
Large saucepan with lid
Fill a large saucepan half way and bring it to the boil. Remove any rind from the pancetta. Beat the eggs in the bowl using the fork and sprinkle in some black pepper. Set the bowl aside for now.
Add a tablespoon of salt to the water, add the spaghetti, bring it back to the boil then simmer with a loose lid on for 10 minutes.
While the spaghetti is cooking, add butter to the frying pan, once melted fry the pancetta and add 3 tablespoon of garlic granules. Leave this to cook on a medium heat for 5 minutes then turn the heat down to low.
Fork the spaghetti from the pan into the frying pan (don’t worry if water comes with) and turn off the heat on the water in the saucepan but don’t discard it just yet.
Mix the grated cheese into the bow with eggs and mix well. Take the frying pan off the heat and toss in the egg and cheese mix, using the tongs, lift the spaghetti in and out of the sauce to mix thoroughly, until the egg mixture thickens. To keep it sauce-like, add some of the spaghetti cooking water, but don’t make it too watery or it will run off the pasta..
Serve it how you like and if you want, sprinkle some grated parmesan on top.