Brought to you by P&O Cruises Food Heroes. Marco Pierre White shows First News how to make New York-style spaghetti carbonara – it’s New York-style because it’s got double cream in it. Marco’s tip: don’t test spaghetti by throwing it on the ceiling!
100ml double cream
6 egg yolks
100g grated Parmesan
Bring a saucepan of heavily-salted water to the boil and add your spaghetti. Keep on moving it around using tongs, until it starts to cook. That way, it won’t stick together.
Cut the pancetta into small strips using kitchen scissors.
Place the cream and the egg yolks into a large bowl and gently break up the yolks using a whisk. Mix together gently.
After around 5-6 minutes, or when it is cooked, drain the spaghetti.
Using the pan you just cooked the pasta in, add the egg and cream mix, then add the drained spaghetti.
Mix the spaghetti and the egg yolk mix together – the heat from the spaghetti will cook the eggs. The sauce should thicken up as you mix.
Transfer to a large serving bowl and add the pancetta and parmesan. Mix together and serve.