Easy Pasta Carbonara
Prep: 10 mins
Cook: 20 mins
400g ribbon pasta, such as pappardelle (see Tips)
Splash of olive oil
100g smoked pancetta rashers, chopped
2 garlic cloves, peeled and crushed
3 large eggs, beaten
50g Parmesan cheese, grated, plus extra to serve
Freshly ground black pepper
1 Cook the pasta in a large saucepan of lightly salted water according to the pack instructions (see Tips).
2 Meanwhile, heat a Zyliss 24cm Ultimate frying pan over a medium-high heat. Add the oil, chopped pancetta and garlic and cook for 3-4 minutes, stirring occasionally, until the pancetta is frazzled. Remove the pan from the heat.
3 Beat the eggs in a jug and add the Parmesan. Drain the pasta (reserving some of the cooking liquid). Quickly toss the pasta into the pan then pour in the egg mixture and stir everything around. Add a splash of the pasta cooking liquid and continue stirring to give a smooth sauce that just coats the pasta - the heat of the pasta will lightly cook the egg mixture.
4.Serve from the pan topped with extra Parmesan and more freshly ground black pepper, if liked.
Any ribbon pasta will suit this recipe. Spaghetti is the classic choice but pappardelle, tagliatelle, linguine or frilly-edged Mafalda all work just as well.
Make sure the pan is removed from the heat before adding the egg mixture as too much heat will scramble the eggs – they need to be lightly cooked to give a silky smooth sauce.