Crispy Pancetta Carbonara | Daily Mail Online

One of the easiest and greatest tasting recipes. Pancetta whisks carbonara into the present, fried to a delicate crisp then scattered over the spaghetti at the end.

Serves 4

300g buckwheat spaghetti

150g thinly sliced pancetta, sliced downwards into thin strips

3 large eggs

75g freshly grated parmesan, plus extra to serve

4 tbsp finely chopped flat-leaf parsley, plus extra to serve

sea salt, black pepper

•  Bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions.

•  Meanwhile, heat a large nonstick frying pan over a medium heat then scatter in the pancetta. Gently stir with a wooden spoon and fry in the rendered fat until golden and crispy. Remove from the pan and drain on a double thickness of kitchen paper.

•  Lightly beat the eggs in a large bowl, blend in the parmesan and the parsley then season well.

•  Drain the spaghetti in a colander, reserving half a cup of the cooking liquid. Rapidly toss the pasta into the egg and cheese mixture, taste for seasoning and add a drop of water if it seems dry. Fold in half the pancetta then serve with the rest scattered over and a little more parsley and parmesan.