Spaghetti alla Carbonara

The creamy Carbonara style spaghetti never disappoints, and we thought you’d enjoy this simple, but mouth-watering version. Don’t forget to serve it with a glass of ice-cold sparkling water from Fonti di Crodo.

200 grams of quality spaghetti
75 grams of high-quality Parmesan
75 grams of pancetta
3 egg yolks
1 minced garlic clove
Salt and pepper

Step 1: Cook the spaghetti in lightly salted water for approximately 10 minutes, or until you are satisfied with the texture. Drain the pasta, but save approximately 100 ml of the pasta water.

Step 2: Cook the pancetta. When satisfyingly crisp, take out the pancetta. Leave the fat from it in the frying pan.

Step 3: Blend the Parmesan and the egg yolks in a bowl.

Step 4: Place the spaghetti in the frying pan with the fat from the pancetta and add the garlic. Re-heat the pan (but not too much) and add the egg yolk/Parmesan blend. Quickly stir through it whilst adding the pasta water.

Step 5: Add pepper and pancetta and serve with fresh Parmesan and a cold drink. Enjoy!