I’m a huge fan of quick and tasty recipes and this one ticks those boxes. Our youngest child said they didn’t like carbonara so they had spaghetti and meatballs – but when this was served they soon changed their mind and ditched the meatballs and tucked into this! I hope you enjoy it as much as we did.
Spaghetti (enough for 4 people)
3 egg yolks
200g diced pancetta or bacon lardons
200ml double cream
50g grated Parmesan cheese with extra for serving
1/2 tbsp olive oil
1 garlic clove, minced
Salt and freshly ground black pepper
Small handful of chopped parsley
Bring a large pan of salted water to the boil and cook the pasta until al dente. Whilst the pasta is cooking, heat the oil in a small frying pan and fry the pancetta and garlic until the pancetta is slightly crispy. In a bowl, whisk together the cream, egg yolks, cheese and a pinch of salt and a few grinds of black pepper.
Once the pasta has cooked, reserve a small amount of the cooking water, drain the pasta then return to the pan with the reserved water, stir through the pancetta and cream mixture until the spaghetti is evenly coated, you can add more cream if you want more of a creamier sauce.
Plate up, sprinkle over some of the parsley along with some parmesan and a few grinds of black pepper and enjoy.
Mark’s Top Tip
Most recipes don’t require much Parmesan, so if you don’t use it that often, grate any unused and stick it in a small airtight container and freeze for 12-18 months!
Not my most successful attempt it has to be said! It was a bit soup like so the consistency wasn’t great so I reduced it down. It tasted nice in the end! I’m not selling this well am I?!
Note to self – order takeaway at the end of a stressful day!
This dish looks really tasty, nice looking cheesy sauce! Got to be an 8 from me. Keep up the good work!
This lasagne is great with a fresh crisp salad. As an alternative you can make a chilli and add that to the lasagne.
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