Carbonara Sauce with Spaghetti Recipe

An all-time favorite sauce that is perfect for spaghetti or tagliatelle. This version has plenty of pancetta or bacon and is not too creamy, but you can vary the amounts. 

Serves 4

Ingredients:

12 ounces fresh or dried spaghetti

For the carbonara sauce:

2 tablespoons olive oil

1 small onion, finely chopped

8 pancetta or lean bacon strips, cut into 1/2-inch strips

4 eggs

4 tablespoons creme fraiche

4 tablespoons freshly grated Parmesan cheese, plus extra to serve

salt and ground black pepper

Method:

1. Heat the oil in a frying pan, add the onion and cook, stirring, over low heat, for 5 minutes, until softened.
2. Add the strips of pancetta or bacon to the onion in the pan and cook for about 10 minutes, stirring almost constantly.
3. Meanwhile, cook the pasta in a pan of salted boiling water according to the instructions on the package, until al dente.
4. Put the eggs, creme fraiche and grated Parmesan in a bowl. Grind in plenty of pepper, then beat the mixture together well.
5. Drain the pasta, turn it into the pan with the pancetta or bacon and toss well to mix.
6. Turn the heat off under the pan. Immediately add the egg mixture and toss vigorously so that it cooks lightly and coats the pasta.
7. Quickly taste for seasoning, then divide among four warmed bowls and sprinkle with black pepper. Serve immediately, with extra grated Parmesan passed separately. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.