COOKERY SCHOOL

Easy recipes even kids can master

- COMPILED BY ALI GRAVES PHOTOS: CLARE WILKINSON

Spaghetti carbonara SERVES 4

INGREDIENTS

200g Cheddar cheese

40g Parmesan cheese

2 garlic cloves

500g spaghetti

200g pancetta or bacon lardons

1 tbsp olive oil

2 eggs

Salt and freshly ground black pepper

Bunch of fresh parsley

METHOD

Preheat your oven to 200°C/180°C fan/gas mark 6.

Grate the Cheddar and Parmesan cheeses and keep them separate. Peel and grate the garlic cloves and set aside.

Cook the spaghetti according to pack instructions. Meanwhile, put the pancetta or bacon lardons on a small baking tray. Add the grated garlic, then drizzle over the olive oil. Use clean hands to toss together to coat the lardons in the garlic and oil.

Put the tray in the preheated oven and cook for 15 minutes, until the bacon is golden and sizzling. Using oven gloves, carefully remove the tray from the oven and put it on a wooden chopping board or on the hob to protect your countertop.

When the pasta is ready, carefully dip a mug into the cooking water to save some of it in case you need it for the sauce. Drain the spaghetti in a colander in the sink.

Crack the eggs into a large mixing bowl, then whisk them with a fork. Stir in all of the grated Cheddar and most of the grated Parmesan.

Using tongs, add the hot spaghetti to the egg and cheese mixture — do this gradually to avoid scrambling the eggs.

Add the cooked bacon, then add a little salt and lots of black pepper. Gently mix for 5 minutes, until the eggs cook and the cheese melts. If the sauce is too thick or the cheese needs a little help to get it to melt, add some of the hot pasta cooking water you saved.