Ingredients
For the pasta dough
200g/7oz plain flour
2 free-range eggs
pinch salt
For the carbonara sauce
150ml/5fl oz double cream
2 free-range eggs, beaten
75g/2½oz parmesan, grated
1 clove garlic, finely sliced
1 tbsp chopped fresh parsley
salt and freshly ground black pepper
50g/1¾oz pancetta, cut into lardons
Method
1. For the pasta dough, place the flour and eggs into a food processor and blend until the mixture comes together.
2. Turn the pasta dough out onto a floured board and with floured hands and knead for 2-3 minutes or until it becomes smooth. Wrap in cling film and leave to rest for five minutes.
3. Unwrap the pasta dough and feed the pasta through a pasta machine several times, until it is very thin. Then using the correct attachment cut into fine spaghetti.
4. Add the pasta to a large saucepan of boiling salted water and cook for two minutes or until al dente, then drain the water from the pasta.
5. For the carbonara sauce, place the cream, eggs, parmesan, garlic and fresh parsley in a large bowl, season well with salt and freshly ground black pepper and mix the ingredients together.
6. Add the hot pasta to the bowl of carbonara sauce and mix well. Tip the mixture back into the pan and cook for about a minute.
7. Fry the pancetta lardons in a small frying pan until crisp and golden brown. Then drain the pancetta on kitchen paper.
8. To serve, place the pasta into a large, clean serving bowl and place the crispy pancetta on top.
Prep and cook times
