Raining pancetta!

I don't know about anyone else but I really want spring to pop up now-this weather is just depressing. Today has been gloomy and wet here-the poor ickle daffodils and crocuses are giving up-they look so bedraggled I want to give them a blanket! Probably not a good idea really....

As a complete contrast to these doldrums is today's quick and easy tea. 
It's a ray of sunshine and confort blanket in one.  And very easy!
My Dad is running is half marathon on Sunday and is insisting on carb loading... so today was pasta.

I picked up some fabulous local pancetta from Rode Hall Farmer's Market last Saturday which has been nagging me to use it.  (It's from Rushy Hey Farm-they are great people passionate about their Gloucester Old Spot pigs.  And really good quality! It you find it try the ham too-its great.)
So as I had a few eggs left over from my baking this week I decided on the classic- carbonara. (Have a great little farm I can get eggs from down the road.)

Controversial subject I know.
It is basically bacon and egg pasta with cheese.  I'm not keen on very creamy things so stick to traditional recipes (although this is debated!) with no cream or similar.

It's easy just to make up-takes the length of time to cook the pasta and you look great = amazing tea!
You can play around to make it 'perfect' but this is my quick version for when you can't be bothered!

Tomorrow's carb loading is rissotto....

Carbonara Laura Style

Wholewheat spaghetti- 75g per person (I'd never seen this before I found it this week in waitrose and had to try it-always like wholewheat versions better.)
Eggs - 1 per person
Parmesan- about 20g per person plus more to serve.
Pancetta -  I used about 100g for 3 (I was using slices today and like these because it means you get more little bits than lardons).
Salt and black pepper

Put the spaghetti on to cook.
While the spaghetti is cooking chop the pancetta (use scissors-makes it quick & less messy!)
Put pancetta in a frying pan (non stick=easy life!) and cooked over a medium heat so the fat starts to melt.
Beat the eggs in a small bowl, mix in the cheese and season. Be very generous with the black pepper!
When the spagetti is cooked drain, reserving some of the pasta water in a bowl.
Add spagetti to the frying pan and mix/toss the pancetta through.
Turn off the heat.
Add the egg mixture and mix again to coat. The past and pan heat cook the eggs enough!
Add a splash of the pasta water and mix to a creamy sauce.

Eat and feel great it's only taken you 10 minutes.