This evening I had dinner on the table in 20 minutes! 


Spaghetti carbonara is a delicious and satisfying meal that can be quickly whipped up without fuss. Plus, the smoky smell of pancetta brought my children to the table in record time with noses twitching, eager to eat. 


If you don’t already have a recipe for this dish, then you may like to try my version outlined below.

 I recommend giving it a go on those nights when everyone is tired, hungry and a little fragile and needs a good helping of comfort food. 

Spaghetti Carbonara (to serve 6 people with hearty appetites)

Ingredients
750 grams spaghetti (I used Barilla number 7)

300 grams mild pancetta already chopped into 1 cm – 2 cm pieces. Pancetta is a type of Italian bacon, cured in salt and spices. It is available from good continental delicatessens and select butchers. I recommend chopping up the pancetta ahead of time and keeping bags of it in your freezer, or vacuum sealed in the fridge.

1 bunch of basil chopped finely in a food processor with 1 tablespoon of extra virgin olive oil. This herb can be easily grown at home, either in pots or a veggie patch. Luckily my dog is not partial to basil, so I always have an ample supply in my garden.
6 egg yolks (save the whites and incorporate them into a cake or make meringues. Egg whites can be stored in the fridge in an ultra clean container for 3 days or frozen for up to a month). 

180 mls pure pouring cream

a good grind of black pepper

salt to taste (don’t be heavy handed because the pancetta is already salty)

125 grams of grated Italian Parmesan 

Put a large pot of warm water on to boil, making sure you add a sprinkling of salt to hasten the boiling process. 

Meanwhile, add a small amount of olive oil into a smaller saucepan along with the pancetta and fry until just crisp taking care that it doesn’t burn. 

While the pancetta is frying, blitz the basil in a food process. Place this, along with the other ingredients into a bowl and beat until combined. 

By this time the pasta should be ready. Drain, retaining a small amount of the pasta water for moisture. 

Tip the spaghetti back into the cooking pot. IMMEDIATELY add the cooked pancetta, the egg/cream/basil mixture and toss through. The heat from the pasta will cook the egg yolks. 

Toss through the Parmesan. 

Best served hot, with plenty in the pot for seconds.