1 500g packet of pasta
300g pancetta diced
4 cloves of garlic crushed
3/4 table spoons of olive oil
750 ml double cream
100g grated Parmesan cheese.
Some black pepper
In a pan add the oil & pancetta & lightly brown over a medium heat.
Add the crushed garlic & cook until pancetta becomes crispy.
Add the pepper to your taste. Do not add salt as there is enough through the
Add the cream & bring to a boil then lower the heat & reduce for 3/4 minutes
over a low heat. Stir regularly to avoid sticking.
Follow the instructions on the packet for cooking the spaghetti. When ready
drain but keep a little of the water for later.
Add the pasta to the sauce & the Parmesan cheese & mix gently.
If you feel the combined pasta & carbonara sauce has become too thick then
add some of the kept water to loosen.
Add this point taste the dish for salt & only add if you think it is needed.