spaghetti alla carbonara

Ingredients

400g/14oz spaghetti

175g/6oz piece smoked pancetta, rind removed

2 tbsp extra virgin olive oil

3 garlic cloves, finely chopped

handful fresh flatleaf parsley leaves, finely chopped

3 large free-range eggs, beaten

50g/1¾oz pecorino sardo maturo (mature Sardinian pecorino), finely grated

salt and freshly ground black pepper

Method

Bring 4.5 litres/8 pints water to the boil in a large saucepan with 8 teaspoons of salt. Add the spaghetti and cook for 9 minutes, or until al dente.

Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/¼in wide.

Heat a large, deep frying pan over a medium–high heat, add the oil and the pancetta and fry until lightly golden. Add the garlic and parsley and cook for a few seconds, then remove from the heat and set aside.

Drain the spaghetti well and tip into the frying pan with the pancetta, garlic and parsley. Add the beaten eggs and half the cheese and toss together well.

Season to taste with salt and pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy. Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese.