This is the proper Italian way of making spaghetti Cabonara, with eggs, pancetta, fresh parsley and pecorino cheese. No cream. Never cream. You get the creaminess from the eggs and cheese. So the first time i made this I kinda ended up with scrambled egg pasta. It was grim, I won’t lie to you. But then i understood that you don’t need heat to cook the eggs, you just need the heat from the pasta and it does the trick a-okay.

Ingredients

• enough spaghetti for you (or two)
• 2 eggs
• 150g diced pancetta
• a handful of chopped parsley
• 50g grated pecorino cheese (or parmesan)
• salt and pepper
• a knob of butter

Get your pasta on to boil and heat the knob of butter in a frying pan. When the butter has just melted, throw in the pancetta and cook until golden and sticky, this’ll take about 5 minutes. When the pancetta is done, turn off the heat and in a separate jug get your eggs, parsley, half the cheese and lots of salt and pepper whisked up. When the pasta is ready, drain it and get it straight into the frying pan, no heat remember! Pour over your egg mix, give it all a really good stir until the spaghetti is all coated. Portion it all up, sprinkle over the cheese and eat it!