Spaghetti Carbonara.....speedy and delicious. No heavy cream or garlic in sight.

Serves 1

Ingredients:

100g Wholemeal spaghetti

1/2 pack pancetta cubes

2 egg yolks

30g parmigiana Reggiano

black pepper and salt

Method:

1. It is important to follow the sequence of steps to a T when it comes to carbonara. However, once mastered it is a speedy, comforting and delicious dish.

2. Boil a large saucepan of water as salty as the Mediterranean sea.

3. Sauté the pancetta until crispy and golden in a frying pan (no need for extra fat)

4. Turn off the heat and take the frying off the heat. This needs to cool, else the eggs will scramble.

5. Now drop the spaghetti into the saucepan of water. Cook until al dente (has bite).

6. While pasta is cooking. Whisk the eggs, cheese and plenty of black pepper together. Add and mix in some of the cooked pancetta.

7. Once cooked, add the pasta to the frying pan with pancetta in it. Reserve some of the pasta water.

8. Stir through the egg mixture. Adding some pasta water to get the correct consistency.

9. Plate up and top with more cheese if desired.

10. Buon appetito!