Spaghettini Carbonara is one of my favourite “go to” lunches when I want something substantial but I want it in a hurry. Using No.5 spaghettini which cooks in 5 minutes, by the time the pasta is cooked the sauce is ready to go. A good Carbonara relies on using good eggs, good Parmesan and of course D’Orsogna’s delicious Premium Short Cut bacon.

Serves 4

Ingredients:

400gm No.5 spaghettini

4 eggs + 2 yolks

150ml cream

50gm grated Parmesan

200gm D’Orsogna Premium Short Cut Bacon, julienned

1 clove garlic

2 tbs olive oil

2 tbs chopped flat leaf parsley

salt and black pepper

Method:

Bring a large saucepan of salted water to the boil and cook the spaghettini for 5 minutes. Drain but do not rinse. Once well drained, toss with a splash of olive oil to stop it sticking together.

Whisk together the eggs, yolks, cream and Parmesan.

In a large frying pan, fry the bacon in the olive oil until it is starting to crisp up.

Add the garlic and cook for another 30 seconds.

Add the spaghettini to the pan and heat through, then add the egg mixture and stir over the heat for 30 seconds until the egg starts to just set. (the idea is that the sauce becomes a bit like a creamy savoury custard)

Don’t overheat the sauce or it will scramble.

Add the chopped parsley and season with salt and pepper.