A big plate of bacon and eggs for dinner – little wonder that this Roman classic is so popular in the UK. Yet the fear of ending up with a pasta omelette puts many carbonara fans off making it at home, though once you know how, it is in fact far quicker and easier than even our own dear fry-up.
Add the pancetta to the pan, and fry until it turns translucent and is just starting to brown, then turn the heat right down. Many recipes call for guanciale, or cured pork jowl, but unsmoked pancetta is more widely available and makes a great substitute. If you can find only bacon, go for unsmoked dry-cured streaky, cut as thickly as possible.
4 Cook the spaghetti
While the meat is frying, cook the spaghetti in a large pan of well-salted boiling water, according to packet instructions or to taste (usually nine-11 minutes): the pasta won’t cook much more in the frying pan in this instance, so don’t whip it out while it’s still chalky, unless that’s how you like it.
Source : theguardian
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