Carbonara has never tasted this good!
- Serves: 6 |
- Difficulty: easy
- Prep Time : 5 mins |
- Cook Time : 20 mins
To flavour your oil with garlic heat the olive oil in a large frying pan and add the garlic cloves, cook for 3 minutes or until the cloves start to get some colour and remove them. Add the pancetta and cook until the edges are nice and crispy.
In a bowl whisk together the 6 whole eggs, 250ml of fresh cream, ½ cup of fresh milk, and 100g of grated Pecorino, tsp of black pepper, tsp of salt and 2,5ml of grated nutmeg.
Cook the spaghetti in a large pot of salted water; keep a small jug of the pasta water for the table. Drain the pasta in a colander and return to the pot; immediately add the fried pancetta with the olive oil and the egg mixture and give it a good stir.
Serve individual portions with an egg yolk on the top with a final grating of black pepper.