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Spaghetti Carbonara ~ Luciano Ciardini

Ingredients:
3 large egg yolks
40 g Parmesan Cheese plus extra to serve
150 g piece of pancetta or streaky bacon
200 g dried spaghetti
1 clove of garlic
extra virgin olive oil

Method:
à put the egg yolks into a bowl, finely grate in the Parmesan,
season with pepper, then mix well with a fork and put to one
side

à cut any hard skin off the pancetta or the streaky bacon, then
chop the meat
à cook the spaghetti in a large pan of salted water until Al
dente
à meanwhile, rub the pancetta skin or the bacon if you have
any all over the base of a medium frying pan, (this will add
fantastic flavour) or use a tablespoon of oil instead and place
over a medium heat
à peel the garlic, then crush with the palm of your hand, add to
the pan and leave to flavour for 1 minute. Stir in the pancetta
or the bacon then cook for 4 minutes or until it starts to crisps
up

à pick out and discard the garlic from the pan. Reserving some
of the cooking water, drain and add the spaghetti, toss well
over the heat so it really soaks up all the lovely flavour, then
remove the pan from the heat

à add a splash of the cooking water and toss well, season with
pepper, then pour the egg mixture, the pan will help to cook
gently. Toss well adding more cooking water until it is lovely
and glossy
à serve with grating of Parmesan and an extra twist of pepper

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