![One-pan Spaghetti Carbonara](/on/demandware.static/-/Sites-LCNZ-Library/default/dwa9ea127d/images/recipe/HD_PNG_LC_20200427_GB_RC_CI_r0000000000089_ENG.png)
Main INGREDIENTS
- Pasta
FOR THIS RECIPE WE LOVE TO USE
Toughened Non-Stick Shallow Casserole with Glass Lid
Price reduced from
$470.00
to
$329.00
Ingredients
Method
Ingredients
- 200g pancetta, cubed
- 1 tablespoon olive oil
- 2 cloves garlic, finely chopped
- 500g spaghetti, dry weight
- 4 large eggs
- 250ml double cream
- 150g grated fresh Parmesan cheese
- 1 teaspoon black pepper
- 2 tablespoons freshly chopped parsley
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Method
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1Place the pancetta and olive oil in the casserole and cook on the hob over a low to medium heat until it begins to crisp. This will take about 10 minutes.
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2Add the chopped garlic and continue to cook for 2 minutes.
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3Transfer the pancetta and oil to a dish and keep warm.
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4In a bowl or large jug beat the eggs with the cream, ½ the Parmesan cheese and the black pepper.
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5Wipe out the caserole and fill 2/3 full of lightly salted water. Put on the lid and bring to the boil over a medium heat on the hob. See Cook's notes.
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6Remove the lid and add the spaghetti to the boiling water, cook until al dente, this will take about 8 minutes. See Cook's notes.
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7Turn off the heat, drain and return the pasta to the casserole.
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8Stir in the warm pancetta and its oil followed by the egg mixture. Combine together until the pasta is well coated. See Cook's notes.
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9Sprinkle over the remaining Parmesan cheese and fresh parsley.
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10Serve with a crunchy green salad and some ciabatta bread.
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11Any left over pasta and sauce can be enjoyed the next day fried in a little olive oil until crisp - a delicious Italian tradition. Cook's notes:
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12A generous ½ teaspoon of salt should be sufficient.
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13Al dente is when the pasta is cooked but still has a "bite". Cooking times for different makes of spaghetti may vary so use the cooking times recommended on the pack as a guide.
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14The hot pasta will cook the egg mixture. if your pasta has cooled, gently reheat the contents of the pan stirring all the time taking care not to scramble the eggs.