Baby Spinach Carbonara - cooking recipe

Ingredients

9.75 oz tagliatelle
4 None egg yolks
6 tbsp heavy cream
2 oz Parmesan cheese, freshly grated, plus extra to serve
1 tbsp olive oil
4.5 oz pancetta or bacon, diced
8 oz baby spinach
None None crusty bread, to serve

Preparation

Cook tagliatelle in boiling salted water until al dente. Drain.
Meanwhile, whisk together egg yolks, heavy cream and Parmesan. Set aside.
Heat oil in a large pan. Add pancetta and cook for 2-3 mins. Add tagliatelle and spinach. Toss until spinach is just wilted. Add egg mixture and toss to coat.
Serve immediately sprinkled with extra Parmesan cheese, a grinding of black pepper and crusty bread.