Recipe for students workshop in Poland

INGREDIENTS

Carbonara

100g pancetta

50g pecorino cheese

3 large eggs

350g spaghetti

2 plump garlic cloves

sea salt and freshly grated black pepper

METHOD

Put a large saucepan of water on to boil.

Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.

Add 1 tsp salt to the boiling water, add 350g spaghetti cook for 10 minutes or until al dente 

(just cooked).

While the spaghetti is cooking, fry the pancetta with the garlic.

When the pasta is ready, lift it from the water with a pasta fork and put it in the frying pan with the pancetta.

Mix most of the cheese in with the eggs.

Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture.

Add extra pasta cooking water to keep it saucy.