A proper spaghetti carbonara made with smoked pancetta pieces and absolutely no cream - instead, the sauce is made with eggs, garlic, white wine and parmesan. Not one for pregnant or breastfeeding ladies, because of the raw egg.
- 500g spaghetti
- 125ml white wine
- 150g smoked pancetta
- 2 whole eggs + 2 egg yolks
- 2 large handfuls grated parmesan cheese
- 2 garlic cloves
- Pinch of nutmeg
- Salt and cracked black pepper
Drop the pasta in to a pan of boiling salted water and cook according to packet instructions until al dente.
Mince the garlic clove and dice the pancetta. Heat a little oil in a frying pan and fry the bacon until golden and crisp. Add the garlic and fry for 1-2 minute until softened, then add the wine. Bring to a simmer and let the wine bubble away.
Beat the eggs and egg yolks really well with salt, pepper, nutmeg and the parmesan until the eggs are as smooth as you can make them.
Drain the pasta and add to the bacon and garlic mix in the pan. Toss to combine. Take the pan off the heat, then add the egg mix to the pasta. Stir really well, until the sauce is all around the pasta, until the eggs are lightly cooked and the pasta is saucey. Taste and add more nutmeg, salt or pepper to taste if needed.