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Spaghetti carbonara

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Origin of dish:  Italy
Type of cooking:  Hob
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients (serves 2):

    225g spaghetti
    150g sliced smoked pancetta
    2 large eggs and 2 extra yolks
    4 tbs Pecorino cheese, grated
    4 tbs double cream


Cook the pasta in boiling salted water – if you add 1 tsp olive oil it stops the pasta sticking together. As the pasta is cooking, fry the pancetta (you can use bacon at a push) until golden.

2. Whisk the eggs, yolks and cream in a bowl and add a liberal grind of black pepper, then mix in the grated cheese. Once the pasta has cooked, remove from the heat and drain it in a colander, leaving just a small amount of moisture.
Return it swiftly to the pan, along with the pancetta and egg and cream mixture.

3.Stir well so all the pasta is coated. The heat of the hot pasta will lightly cook the egg. Serve with a little grated Pecorino and more black pepper, if desired

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