Serves 4
Preparation time 10 minutes
Cooking time 10 minutes
400 g (13 oz) dried spaghetti or other long, thin pasta
2 tablespoons olive oil
200 g (7 oz) pancetta, cut into cubes
3 eggs
4 tablespoons freshly grated Parmesan cheese
3 tablespoons chopped flat leaf parsley
3 tablespoons single cream
salt and pepper
Cook the pasta in a large saucepan of boiling salted water according to the packet instructions until al dente.
Meanwhile, heat the oil in a large nonstick frying pan over a medium heat. Add the pancetta and cook, stirring frequently, for 4–5 minutes until crisp.
Whisk together the eggs, Parmesan, parsley and cream in a bowl. Season with salt and pepper and set aside.
Drain the pasta and add to the pancetta in the frying pan. Stir over a low heat until combined, then pour in the egg mixture. Stir and remove the pan from the heat. Continue stirring for a few seconds until the eggs are lightly cooked and creamy. Serve immediately.
For blue cheese & bacon carbonara, cook the spaghetti as above. Fry 200 g (7 oz) diced smoked streaky bacon in 2 tablespoons olive oil until golden. Add the drained pasta, 125 g (4 oz) crumbled Stilton or Danish blue cheese, 3 tablespoons chopped flat leaf parsley and 3 tablespoons single cream. Season with a little salt and pepper. Cook and serve as above.