How to make perfect spaghetti carbonara
Warm the eggs and Parmesan by adding a spoonful of water from the pasta pot as this will stop them from scrambling.
Next on The River Cafe's cooking list, try their simple cavolo nero rigatoni
Recipe extracted from The River Cafe Look Book: Recipes for Kids of all Ages by Ruth Rogers, Sian Wyn Owen and Joseph Trivelli (Phaidon, £24.95)
See all the best recipes from the House & Garden archive.
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Ingredients
Ingredients
Method
Step 1
Heat the olive oil in a large frying pan over a medium heat.
Step 2
Add the pancetta with a pinch of black pepper.
Step 3
Fry over a medium heat for 5 minutes.
Step 4
Add the onion and fry for 5 minutes until it is golden.
Step 5
Remove the pan from the heat.
Step 6
In a bowl, use a fork to mix the Parmesan with the egg yolks.
Step 7
Bring a large saucepan of salted water to the boil.
Step 8
Add the spaghetti and cook according to the packet (package) instructions until firm (al dente).
Step 9
Drain, reserving 250ml (8 fl oz/1 cup) of the cooking water.
Step 10
With the pan still off the heat, mix the hot spaghetti in with the pancetta and onion mixture using a wooden spoon.
Step 11
Stir in the egg mixture and the reserved pasta water.
Step 12
Mix well until it forms a creamy sauce.
Step 13
Serve immediately with extra grated Parmesan on top.
