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Just the sound of it makes you think of a beautiful creamy dish;
Soft spaghetti and crispy pancetta, covered in a creamy sauce
topped with lashings of parmesan cheese
Well that’s the problem, right there.
There is no cream in a traditional Italian spaghetti carbonara
200g Pancetta (or smoked bacon lardons)
50g Parmesan Cheese (finely grated)
Turn off the heat, but leave the frying pan on the stove, to retain it’s heat.
Pour in the eggs/cheese mixture and mix in thoroughly.
Serve in a bowl, or on a plate, the choice is yours, and garnish with the remaining parmesan cheese.
This could be made into an ova-vegetarian dish by substituting yeast flakes for the cheese,
and quorn or tofu for the pancetta.
