What’s that? Spaghetti at this time of the year? You bet! It’s a quick and easy treat amid all the Crimbo chaos…

We all know the feeling. The silly season is upon us, and time is at a premium. With all the chaos of catering for family and friends, it’s nice to have a simple, delicious recipe at hand for a quick hit of sustenance. So why not keep this one at the ready for a cracking carbonara courtesy of Glenn Pennie, head chef at Edgbaston Priory Club. You’re welcome – Happy Christmas!

INGREDIENTS

• 100g Pancetta or smoked bacon, finely chopped
• 100g Parmesan cheese or pecorino cheese, finely grated
• 3 Eggs
• 350g spaghetti
• Freshly ground black pepper

METHOD

Traditionally you would use guanciale which is pig cheek, but pancetta or smoked bacon works well. You can also use whole eggs or just the egg yolks for a richer flavour.
Start by cooking your bacon or pancetta slowly in unsalted butter so you can render the fat down. Once the fat starts to render and the meat begins to brown start cooking your spaghetti in salted water. While the spaghetti is cooking, mix the eggs with the finely grated cheese and cracked black pepper to make a paste before adding little bit of the pasta water to help prevent the eggs from scrambling.
Take your pan with the pancetta off the heat and add the cooked spaghetti with a little of the pasta water which helps make the sauce creamy. Once the pasta is coated in the oils of the bacon add your cheesy egg mix and mix well. As long as your pan isn’t too hot you should get a lovely creamy carbonara sauce. Enjoy!