Spaghetti Carbonara

Ingredients

Spaghetti

200g diced pancetta

200ml creme fraiche

2 egg yolks

Freshly grated Parmesan cheese

Parsely

Salt and freshly cracked pepper

Method

Put spaghetti into boiling, salted water

Whilst that is cooking, fry the pancetta in a saucepan

When the spaghetti is almost cooked, drain fat off the pancetta and add creme fraiche. Take off heat immediately

Stir in parsely, freshly grated parmesan cheese and egg yolks

Drain spaghetti and add to mixture, stirring well

Sprinkle with freshly cracked pepper and serve immediately

Yves' Spaghetti Carbonara