Spaghetti Carbonara with Berkswell

10 February 2009 — Lunch, Snack


(Serves 6)

2/3 cloves garlic
3 tbsp olive oil
225g (8oz) pancetta or bacon, chopped into small cubes or strips
120ml (4 floz) dry white wine
2 free range eggs
120g (4oz) Berkswell
freshly ground black pepper
700g spaghetti
chopped parsley

How to make it

Start cooking the spaghetti while warming the oil and garlic in a pan. Add the pancetta or bacon and fry for a couple of minutes. Pour in the wine and simmer for a couple more minutes.

In a bowl, beat the eggs and mix with the grated Berkswell and pepper. Drain the spaghetti and add it to the mixture in the bowl and then stir in the pancetta.

We love a hunk of garlic bread and some lambs lettuce leaves to complement this simple but gorgeous dish.

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