Spaghetti carbonara

Method

1. 1

   Put the bacon in a large non-stick pan on the hob and splash in some water. Cook over a medium-high heat until the water simmers off, about 6 minutes. Turn the heat down and let the bacon fry on for another 6-8 minutes, until crisp and brown.

2. 2

   Lift out the bacon with a slotted spoon, keeping about 1 tsp of fat in the pan. Stir the garlic in it for 30 seconds, until it smells fragrant and turns just golden.

3. 3

   Tip the garlic, with its fat, into a bowl. Whisk in the eggs, parmesan and some black pepper until the mixture is smooth.

4. 4

   Meanwhile, bring salted water to the boil in a large pan. Use as little water as you can, because starchy water helps the sauce come together. Cook the spaghetti in it until al dente.

5. 5

   Set a bowl under the colander and drain the spaghetti, saving a mugful of the cooking water. Put the pasta back into its empty pan.

6. 6

   Temper the egg mix by whisking in a little of the hot water. Then pour it over the spaghetti, tossing all the time so it coats the strands rather than scrambling.

7. 7

   Toss the bacon back through. Leave it to rest for a couple of minutes while the sauce thickens, tossing every so often, and add a splash of pasta water if it needs loosening. Scatter the parsley on top.

Adapted from Cooking Classy