While there’s much debate over the origin of carbonara, whether it’s an Italian or Roman recipe, there’s no argument that it’s perfect for a delicious, easy to make dinner that will have you going back for seconds.
1 tablespoon olive oil
150g pancetta or good bacon, diced
4 spring onions, sliced
2 garlic cloves, crushed
A pinch of dried chilli flakes
2 eggs, lightly beaten
2 tablespoons crème fraiche
1/3 cup grated parmesan, plus extra to serve
- Cook the pasta in a large pan of slightly salted boiling water, until al dente.
- Heat the olive oil in a frying pan over medium heat and cook the pancetta until it starts to brown.
- Add the spring onion, garlic and chilli flakes and cook for a few more minutes.
- In a bowl, mix together the eggs, crème fraiche and parmesan. Add black pepper to season.
- Drain the pasta and toss with the pancetta mixture.
- Stir in the egg mixture. The heat of the pasta and pan will cook the eggs.
- Serve immediately, with parmesan.
If you’re looking to add an extra twist and some more vegetables, cook a handful of frozen peas while cooking the pasta!
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