Serves 4
Not your truly traditional carbonara but we aren’t complaining! The addition of cream makes this a fail-safe dish, no more scrambled egg carbonara!
Berkswell makes for a wonderful alternative for Parmesan in this carbonara with a twist.
400g spaghetti
1 tbsp olive oil
200g smoked pancetta cubes
3 garlic cloves finely chopped
3 eggs
75ml double cream
50-70g Berkswell Cheese, finely grated, plus extra to serve
Cook the spaghetti until al dente in a large pan of salted water
In a large frying pan, heat the olive oil until hot. Then fry the pancetta cubes until lightly crispy, adding your finely chopped garlic halfway through cooking
In a medium sized bowl, crack in 2 of your eggs
Separate 1 egg and add the yolk to the other eggs. Save the egg white for your next omelette or as egg wash on some Berkswell Bagels!
Add the double cream and finely grated Berkswell Cheese to your eggs and whisk. Season with salt and pepper
Drain your spaghetti, reserving half a ladle-full of pasta water
Remove the pan from the heat then return the spaghetti to the large saucepan
Pour over your pancetta and garlic and mix through
Finally add your egg mixture and a small amount of pasta water
Toss and stir quickly, coating all the spaghetti
Mix until thick and creamy
Serve, season with freshly ground black pepper and top with extra finely grated Berkswell Cheese
