Marco Pierre White shows First News how to make New York-style spaghetti carbonara – it’s New York-style because it’s got double cream in it. Marco’s tip: don’t test spaghetti by throwing it on the ceiling!
Ingredients
- 400g spaghetti
- 100ml double cream
- 6 egg yolks
- 100g pancetta
- 100g grated Parmesan
Method
- Bring a saucepan of heavily-salted water to the boil and add your spaghetti. Keep on moving it around using tongs, until it starts to cook. That way, it won’t stick together.
- Cut the pancetta into small strips using kitchen scissors.
- Place the cream and the egg yolks into a large bowl and gently break up the yolks using a whisk. Mix together gently.
- After around 5-6 minutes, or when it is cooked, drain the spaghetti.
- Using the pan you just cooked the pasta in, add the egg and cream mix, then add the drained spaghetti.
- Mix the spaghetti and the egg yolk mix together – the heat from the spaghetti will cook the eggs. The sauce should thicken up as you mix.
- Transfer to a large serving bowl and add the pancetta and parmesan. Mix together and serve.