Spaghetti Cabonara

This is one of my staples .. and is super quick and easy to cook when you have no time, and are busy writing reports. This makes enough for 2-3 serves - depending on how big your serves are generally :) ...

The original recipe is from Nigella Lawson - How to Eat .. but I've tweaked it and added other ingredients.

200g (approx) - spaghetti pasta
dash of cream (maybe 60ml)
60g - 100g - finely grated parmesan
2 x eggs (lightly beaten)
60g - 100g - pancetta - finely chopped (or bacon if you have no pancetta)
60ml - white wine (not sweet)
1 x clove garlic - finely chopped / crushed
pinch chilli flakes
pinch nutmeg (ground)
freshly ground pepper

Method:

Cook your pasta according to packet directions

whilst pasta is cooking:
in a frypan - fry off your pancetta - medium to high heat
after it has been frying for a couple of minutes - (2-3) - add in garlic
fry off for another minute or 2
add in white wine - and let it bubble away to almost nothingness

meanwhile - in a bowl or measuring jug - combine:
. eggs (lightly beaten)
. parmesan
. chilli
. nutmeg
. pepper
. cream

Take pancetta off the stove.
Drain pasta - and then put back into the pasta pot (but off the stove - you want only the residual heat to cook the egg / cream / cheese mix - otherwise you'll end up with scrambled eggs)

mix through the cooked pancetta / garlic / wine
then tip in the egg / cream / cheese mix - and stir / toss thoroughly.
Within a minute or two - it will form a smooth creamy sauce for the pasta.