Name: Spaghetti Carbonara
Ingredients: 1 whole egg; 4 tablespoons (about 20 g) freshly grated parmesan; black pepper and fresh nutmeg; 4 tablespoons (60 ml) Noilly Prat (or white wine); 100 g pancetta in one piece; 200 g spaghetti; 2 teaspoons olive oil; 1 egg yolk; 1 mounded tablespoon butter (about 20 g)

Preparation info

Difficulty
Easy

Appears in

How To Eat

By Nigella Lawson

Published 1998

About

This is my favourite – along with all my other favourites. I love the buttery, eggy creaminess of the sauce, saltily-spiked with hot-cubed pancetta: it’s comforting, but not in a sofa-bound kind of way. It feels like proper dinner, only it takes hardly any time to cook. This is my most regular dinner for two: I keep, at all times, the wherewithal to make it in the house. You can add double cream to the egg-and-cheese mixture if you want – a couple of tablespoons, but then use 2 yolks only,