Spaghetti Carbonara

Spaghetti Carbonara
  • Prep: 10
  • Cook: 20 minutes
  • Makes: 4 servings

  • 14 oz. spaghetti, or Fiesta Fettuccine (approx. two bags)
  • 2 eggs
  • 2 egg yolks
  • 1/2 cup. freshly grated Parmesan cheese (plus extra for serving)
  • 2 tbsp. Extra Virgin Olive Oil
  • 1 oz. butter
  • 2 garlic cloves 
  • 7 oz. Pancetta, cut into small pieces 

Cook the spaghetti or, for more colour, Fiesta Fettuccine in a large saucepan of boiling water until al dente. Meanwhile, mix the eggs, egg yolks, and parmesan together in a bowl and season lightly with salt and pepper. 

Heat the extra virgin olive oil and butter in a large frying pan. Bruise the garlic cloves with the back of a knife and add to the pan with the pancetta. Cook over moderate heat until the pancetta is crisp, discarding the garlic when it becomes golden. 

Drain the spaghetti/fettuccine, add to the frying pan and toss well. Remove from the heat and stir in the egg mixture. Serve immediately, topped with parmesan. 

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