What’s for dinner? Spaghetti Carbonara
Sounds fancy, right? This is one of the easiest recipes you can make and it’ll make you look like a master in the kitchen.
Serves 5-6
You’ll need: 2 Tbsp B-well Olive Canola Oil; 2 egg whites and four egg yolks; 1/3 cup grated Pecorino Romano cheese (optional); 1/3 cup grated Parmesan cheese; 2 pinches ground black pepper; 2 garlic cloves, minced; 150g Pancetta, thinly sliced; 340g spaghetti or egg noodles.
How to:
Place the pasta in a large pot of boiling salted water for 8-10 minutes until it is al dente.
Place egg whites, egg yolks, Parmesan and Pecorino cheese into a bowl. Season with a pinch of salt and two pinches of ground black pepper. Mix everything together.
Heat the B-well Olive Canola Oil in a large skillet over medium heat. Add the Pancetta and sauté for about two to three minutes.
Add garlic and cook for another 30 seconds.
Turn off the heat and add your spaghetti to the frying pan (only add the spaghetti, not the water) containing the Pancetta and garlic. Mix everything together so the spaghetti absorbs all the flavour.
Immediately add your egg and cheese mixture to the pan, stir everything together nicely for about 10-15 seconds, then remove from the stove (even though the heat is turned off, the stove could still retain some heat).
Dish up and top with a bit of additional grated pecorino or Parmesan cheese and a generous pinch of ground black pepper.
* Recipe & image by B-well.
