SPAGHETTI CARBONARA

Name: SPAGHETTI CARBONARA
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Cuisine: American
Ingredients: 2 Knorr Chicken Stock Cube; 5 ml dash of olive oil; 6 egg yolk; 60 g pancetta (chopped and fried); 40 g grated Parmesan, plus extra to serve; 100 ml single cream; 350 g dried spaghetti; Freshly ground black pepper

A favourite pasta choice of Singaporeans, Spaghetti Carbonara is simple, easy, quick and flavourful. Great for fuss-free lunches or dinners!

15 mins

Cooking Time
Medium

Difficulty
15 mins

Prep Time
3 People

Serves

2 Knorr Chicken Stock Cube
5 ml dash of olive oil
6 egg yolk
60 g pancetta (chopped and fried)
40 g grated Parmesan, plus extra to serve
100 ml single cream
350 g dried spaghetti
Freshly ground black pepper

Add in KNORR Chicken Cube in a large pan of boiling water and stir until dissolved. Add in a splash of olive oil.
Meanwhile, whisk together the egg yolks thoroughly in a bowl.
Add in cream and whisk together.
Once the water starts to boil, add in the spaghetti and cook following packet instructions as a guideline so that the spaghetti retains its texture.
Using a slotted spoon, remove the spaghetti from the stock and place in a colander. Do not throw away the stock in which you've cooked the pasta, instead reserve it for future use for the stew stock.
Toss a dash of olive oil through the cooked spaghetti (optional) and transfer into large bowl.
Add in the egg mixture and lightly cooked. Sprinkle over two-thirds of the fried pancetta and toss to mix in.
Sprinkle some fine freshly grated parmesan over the bottom of the serving dish.
Top with the spaghetti carbonara.
Sprinkle the remaining pancetta over for texture. Sprinkle with grated parmesan. Season with freshly ground black pepper and serve at once with parmesan on the side.