James Martin’s recipe for a classic carbonara uses fresh penne, but dried spaghetti also works well.
Heat a frying pan until hot. Add the olive oil and pancetta and cook for 3-5 minutes, or until crisp. Remove the pancetta from the pan and set aside to drain on kitchen paper.
Whisk the egg yolks, parmesan and cream in a bowl and season, to taste, with salt and freshly ground black pepper.
Cook the penne according to pack instructions in a pan of salted boiling water.
Drain the pasta and add it to the cream mixture, stirring continuously until smooth. Add the pancetta and parsley and stir until well combined.
To serve, spoon pasta into warmed bowls and sprinkle with a little extra parmesan.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James's neighbour, ex-F1 driver Jody Scheckter, drops in with buffalo mozzarella.