EAT EAT AND WILL BE MORE HAPPIER

The best spaghetti carbonara

•  400g spaghetti
•  1 tablespoon olive oil
•  200g sliced flat pancetta (see note), cut into 1cm-wide strips
•  2 garlic cloves, finely chopped
•  3 eggs, plus 1 extra yolk
•  100ml thickened cream
•  2/3 cup (50g) freshly grated parmesan, plus extra to serve
•  2 tablespoons chopped flat-leaf parsley leaves

Energy 3073kJ	Fat saturated 14.00g
Fat Total 32.00g	Carbohydrate sugars 1.00g
Carbohydrate Total 72.00g	Dietary Fibre 4.00g
Protein 37.00g	Cholesterol 266.00mg
Sodium 1565.13mg

All nutrition values are per serve.

1. Step 1
   Cook pasta in a large pan of boiling salted water according to the packet instructions. Meanwhile, heat oil in a frypan over medium heat. Cook pancetta, stirring, for 2-3 minutes until beginning to crisp. Add garlic for 30 seconds, then set pan aside.
2. Step 2
   Place eggs, yolk, cream and parmesan in a bowl. Season, then mix gently with a fork. Drain pasta, then return to pan. Quickly add egg and pancetta mixtures and parsley. Toss to combine - the heat from the pasta will cook the egg slightly and form a creamy sauce. Serve immediately with extra parmesan.

LET'S COOK EVERYONE !