Serves 4 Ingredients 450g spaghetti 100g pancetta, cut into small strips 4 egg yolks 60g pecorino cheese, freshly grated Olive oil A handful of parsley, chopped Freshly ground black pepper Sea salt
Spaghetti Carbonara with baked tomatoes
** Subscribe to Country Life and save 40%
Method Cook the spaghetti in lots of rapidly boiling, salted water Fry the pancetta over a medium heat until the fat has melted. Remove the pan from the heat and set aside, keeping warm Meanwhile, whisk the egg yolks in a bowl, then whisk in the cheese, and season generously with pepper When the spaghetti is cooked but still firm to the bite (if using dried this will take around 9 minutes), drain and transfer to the pan with the pancetta, place over a medium heat and pour the egg mixture over it. Stir quickly and serve immediately, in warmed bowls, with the remaining pecorino and parsley handed separately.
Delicious with baked tomatoes
* Follow Country Life magazine on Twitter
-
From California to Cornwall: How surfing became a cornerstone of Cornish cultureA new exhibition at Cornwall's National Maritime Museum celebrates a century of surf culture and reveals how the country became a global leader in surf innovation and conservation.
-
Jaecoo 7 SHS: Can you really get a luxury SUV for £35,000?The Chinese automaker Jaecoo lands on UK shores with the 7. We take it for a spin around Scotland and the north of England to see if the hype is real.
