“This recipe is dedicated to my Mum (she’s a bit saucy) who used to make this incredible take on a Spaghetti Carbonara when I was growing up. As a single Mum who worked full-time, she had a knack for making great food, fast. This was an especially delicious, quick and easy dish that swaps eggs for double cream. I love it so much that I’ve served this version of it to friends and families for many years.”
Prep time: 10 mins
Cooking time: 10 mins
1 large brown onion
2 large cloves of garlic
150g smoked Pancetta
200ml of Pinot Grigio (or any white wine)
250ml double cream
50g grated Parmesan
Heat a little oil in a large (size matters for this one) frying pan over a medium-high heat. While the oil is heating up, finely chop your onions, garlic and pancetta. Once the oil is hot, throw everything in.
While this is cooking, add the spaghetti to a large pan of boiling salted water.
The onions and garlic should become soft and translucent as the Pancetta cooks through. Add the wine and turn down the heat, simmering for 2 minutes to let it reduce.
Finally, add the cream and cheese. Continue to simmer until the spaghetti is cooked.
Once the spaghetti is cooked, pour away the water and the pasta to the sauce. Stir the sauce through the Spaghetti (I do this with tongs). Season well with lots of black pepper.
Put the pan on the table with a fresh salad and a glass of white. Call your loved ones to the table and devour like you haven’t eaten for a week.