Spaghetti alla Carbonara

Serves: 2

Ingredients 

 225g Spaghetti

 Tablespoon olive oil

 100g bacon or pancetta

 2 large eggs

 50g parmesan cheese

 4 tablespoons double cream or crème fresh

 Pinch of salt

 Freshly ground black pepper

Method

Fill the large pan ¾ full with water and a pinch of salt (use boiling water from the kettle if you’re in a rush) Once the water boils add the spaghetti

Crack both eggs into a bowl. Then add the cream , cheese and a little black pepper and mix it all together with a fork. Keep this to one side for later

Now chop your pancetta or bacon into 5mm strips on a chopping board

Put a tablespoon of olive oil in your frying pan and fry your bacon or pancetta pieces until cooked (about 5 mins)          

Check if your pasta is ready by taking a piece out and trying to see if it is cooked. Once cooked drain the pasta using the colander quickly so that it does not get too cold

Put the cooked pasta on top of the cooked bacon in the frying pan. Pour over the egg, cream and cheese mixture stirring it into the pasta.

The heat from the pasta should cook the egg and cream just enough but if it has got cold heat briefly in the pan.

Serve with extra black pepper on top to suit your taste.

This recipe was produced by students at Mount Carmel RC Technology College for Girls, Islington

Work of SOS Children's Villages in Europe

http://www.soschildrensvillages.org.uk/sponsor-a-child/sponsorship-directory/europe.htm