instant carbonara

  • 200g spaghetti
  • 2 egg yolks
  • 1 cup (250ml) single (pouring) cream
  • ⅓ cup (25g) finely grated parmesan, plus extra, to serve
  • sea salt and cracked black pepper
  • 4−6 slices prosciutto, torn
  • basil leaves, to serve
  1. Cook the pasta in a large saucepan of salted boiling water for 8−10 minutes or until al dente. Drain, return the pasta to the pan and place over low heat.
  2. Working quickly, add the egg yolks, cream, parmesan, salt and pepper and stir for 2 minutes or until the sauce has thickened slightly and coated the pasta.
  3. Divide the pasta between 2 serving plates and top with the prosciutto. Sprinkle with extra parmesan and basil to serve. Serves 2.

Click here to watch me make this pasta in a quick video!

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