A classic traditional spaghetti carbonara just can’t be beat, an Italian recipe at it’s best. Far better than the cream laden packet sauces you get from supermarkets and can be made from scratch in under 15 minutes.
For this recipe I’ve tried to make it as easy as possible to scale up or down with no waste. Traditionally you would split out at least one of the egg yolks but I never have time to do anything with the remaining whites so keep them in. It creates a slightly lighter sauce but is just as delicious.
Ingredients
Serves 2
150g spaghetti
150g smoked bacon or pancetta
2 garlic cloves
50g grated parmesan
2 medium eggs
20g butter
pinch of salt and pepper
chopped chives to garnish
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