Rick Stein'S Spaghetti Alla Carbonara - cooking recipe

Ingredients

400 g dried spaghetti
175 g piece smoked pancetta, without rind
2 tablespoons extra virgin olive oil
2 finely chopped garlic cloves
2 tablespoons flat leaf parsley, finely chopped
3 large eggs, beaten
50 g pecorino cheese, finely grated
salt and black pepper

Preparation

Cook the pasta in salted boiling water until al dente.
Meanwhile, cut the pancetta into lardons (little chunky strips about 6mm wide).
Heat a large frying pan over a medium-high heat, add the oil and pancetta. Stir until golden.
Add the garlic and parsley, heat for a few more seconds then remove from the heat.
Drain the spaghetti well, retaining a ladle-full of the cooking water, and add the pasta to the frying pan.
Mix well and add the water to create a bit of a sauce, then stir in the beaten eggs and half the cheese. Toss together.
The heat of the pasta will cook the eggs sufficiently to make them creamy. Season with salt and pepper to taste.
Serve with the remaining cheese sprinkled on top.