Serves 4

Spaghetti alla carbonara recipe

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Takes 20 minutes, plus making the spaghetti

75g Parmesan
3 large eggs
150g sliced smoked pancetta
1 tbsp olive oil
1 garlic clove, halved
1 quantity of fresh spaghetti (see basic pasta for pasta maker recipe)

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1. Using the Pro Slicer Grater fitted with the Fine Shredding Plate, finely grate the Parmesan. Beat the eggs together with a whisk, then mix in the cheese and season with some salt and freshly ground black pepper.
2. Cut the pancetta into thin strips. Heat the oil in a frying pan and sauté the pancetta and garlic for about 4 minutes, or until the pancetta starts to brown. Remove from the heat and discard the garlic.
3. Meanwhile, place the spaghetti in a pan of boiling lightly salted water and cook for 2–3 minutes, if fresh, until al dente. Allow 6-8 minutes if you have dried the pasta completely.
4. Drain the pasta and add the pancetta and the egg and cheese mixture. Off the heat, toss well to warm the eggs, until they are creamy.
5. Serve immediately, sprinkled with freshly ground black pepper.

Chef's tip

This recipe is made using the Kenwood Chef and its Pasta Maker and Pro Slicer Grater attachments. If pancetta is unavailable, replace with 200g smoked streaky bacon rashers.

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