Pasta carbonara

Serves 4

350g (12oz) dried spaghetti

15g (½oz) butter

1 onion, finely chopped

1 garlic clove, crushed

225g (8oz) rindless pancetta or bacon

rashers, cut into lardons

100ml (3 ½fl oz) dry white wine

3 eggs

50g (2oz) freshly-grated parmesan, extra to garnish

150ml (¼ pint) cream

1 tbsp chopped fresh flat-leaf parsley, extra torn leaves to garnish

Sea salt and freshly-ground black pepper

  • Bring a large pan of salted water to a rolling boil and then swirl in the spaghetti. Cook the pasta for eight to 10 minutes, or until just tender but still with a little bite – al dente.
  • Meanwhile, heat the butter in a large pan over a low heat. Add the onion and garlic and cook for five minutes, until softened but not coloured, stirring frequently. Add the pancetta or bacon to the pan and cook for another eight to 10 minutes, until crisp and golden, stirring continuously.
  • Pour the wine into the bacon mixture and reduce to about 1 tablespoon. Crack the eggs into a bowl and add the parmesan cheese and cream. Season with plenty of freshly-ground black pepper and beat until well combined.
  • Drain the pasta and return it to the pan, then tip in the onions and pancetta. Pour over the beaten egg mixture and add the parsley. Cook gently for one minute, until the sauce thickens slightly. Be careful not to overcook the sauce as the eggs will scramble. Season to taste.
  • To serve, divide among warmed serving bowls and add a good grinding of black pepper to each. Scatter over a little more parmesan to serve.