- Fill a saucepan with enough water to easily cover your spaghetti when it is cooking. Add a pinch of salt and bring to the boil. Add the spaghetti and simmer for 9 minutes.
- Before you drain the water away, carefully dip a mug into the cooking water to collect 1⁄4 of a mug.
- Using a colander, drain the remaining water from the spaghetti.
- Meanwhile, heat the oil in a large frying pan or wok. Add the onions, garlic and pancetta lardons and fry until they begin to brown.
- Add the cooked spaghetti and stir well.
- Take off the heat, add the 1⁄4 mug of pasta water, Parmesan and the beaten eggs. Stir gently. The eggs should make a creamy sauce.
- Serve with the basil sprinkled over the top.
NOT a traditional Carbonara
method
Ingredients
- 400g spaghetti
- 1 tablespoon olive oil
- 1 red onion, chopped
- 2 cloves garlic, chopped
- 400g pancetta lardons
- 1 mug (60g) grated
- Parmesan cheese
- 2 eggs, beaten
- 1 tablespoon chopped, fresh basil
Key
Cost
£1.75 / person
difficulty
4/5
prep time
20 Mins
cook time
serves
4
