Classic Italian carbonara
Gino's back to make Monday night meals a breeze, he'll be keeping it stress free and simple - telling us why you need just five main ingredients - and NOTHING else, for his classic Italian carbonara.
Serves: 4
Ingredients
250g diced pancetta5 tablespoons of extra virgin olive oil3 tablespoons of un-salted butter500g spaghetti4 eggs6 tablespoons of freshly grated Pecorino Romano4 tablespoons of finely chopped flat leaves parsleySalt and black pepper to taste
Method
In large frying pan or a wok, over a medium heat fry the pancetta in the oil and butter for 8 minutes until golden and crispy. Stir occasionally with a wooden spoon and once ready, remove from the heat and set aside.
Whisk the eggs in a bowl with ½ of the cheese. Add in the parsley and plenty of black pepper. Set aside.
Meanwhile, in a large saucepan, bring to the boil 5 litres of water and a tablespoon of fine salt. Cook the pasta in the boiling water until al dente.
To get the al dente perfect bite, cook the pasta one minute less then instructed on the packet and always cook the pasta with the lid off. Drain and tip the pasta back into the saucepan.
Add in the pancetta with the oil and butter and pour over the egg mixture. Mix everything together for 30 seconds with a wooden spoon. (The heat from the pasta will be sufficient to cook the egg enough for a creamy and moist texture).
Season with salt and pepper and serve immediately with the remaining cheese sprinkled on top