Spaghetti Carbonara is one of those classic dishes that everyone seems to have a slightly different recipe for, although the basics (eggs, pancetta, parmesan) remain the same. My husband makes ‘proper’ Carbonara without the cream, instead adding white wine and a sprinkling of nutmeg as per Nigella Lawson’s recipe. It’s very tasty but I’m pleased to say that the kids prefer my version! In fact, this is my eldest son’s favourite dish and he always requests it on special occasion or when he is having a friend over for tea.

Ingredients (serves 3-4):

400g Spaghetti

3 Egg yolks

100ml Double cream

75ml Creme fraiche

75g Finely grated parmesan

Black pepper

150g Cubed smoked pancetta

1 tbsp Olive oil

25g Butter

Method:

1. Boil the pasta in a pan of water with a bit of olive oil according to the packet instructions.

2. In a bowl combine the egg yolks, double cream, creme fraiche, parmesan and a good grinding of black pepper.

3. Fry the pancetta in the olive oil until it starts to crisp and remove from the heat until the pasta has cooked.

4. When the spaghetti is ready, drain and return it to the saucepan. Tip over the pancetta and butter.

5. Keeping the pan on a very low heat, pour over the egg mixture and stir it through until it thickens and coats all the strands of spaghetti.

6. Serve immediately with extra parmesan and black pepper.