TRADITIONAL PASTA CARBONARA
Quick, easy and delicious, there is nothing like a real carbonara!
Heat the oil in a large frying pan over a medium heat, then add the garlic and cook well until coloured. Remove from the pan with a slotted spoon and save for another dish- the garlic is not used any further in this dish. Add the pancetta and cook until translucent and golden (2-3 mins), but not brown around the edges. Remove from the heat.
In a bowl, beat together the eggs and the extra yolk and then stir in the Parmesan, reserving some for garnish. Grind in plenty of black pepper.
To cook the pasta, bring a large pot of salted water to the boil and cook the spaghetti for 8-10 minutes or until al dente.
Fill four serving bowls with hot water so they are warm and ready for serving.
Ladle out a small cupful of the pasta cooking water, and then drain the pasta well. Tip it into the frying pan with the pancetta and toss well to coat.
Take the pan off the heat and tip in the egg mixture, tossing the pasta furiously, then, once it begins to thicken, add a dash of cooking water to loosen the sauce. Toss again, and divide between the drained warm bowls, finishing off with the reserved Parmesan. Serve immediately.
2 tablespoons Olive Oil
1 Garlic Clove
80 grams Farro flat pancetta sliced
300 grams La molisana dried spaghetti
1 egg yolk
50 Grana Padono parmesan, finely grated
freshly cracked black pepper