No Waste Recipe: Easy Creamy Carbonara

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Embracing considerate and sustainable eating habits while minimising food waste can have a profound impact with just a simple change.

Method

In a bowl add the egg yolks (saved from the lunchtime omelette), grated parmesan and a pinch of pepper and mix. Set aside.
If not already cut, dice pancetta into small pieces. Set aside.
In a large pan cook the pasta with a pinch of salt until cooked (al dente).
Whilst the pasta is cooking in a non-stick pan add the olive oil, crushed garlic and pancetta and cook on medium heat until crisp.
Drain the pasta but remember to keep a cup full to add to the dish in the next step.
Add spaghetti to the non-stick pan along with your garlic, and pancetta and mix well.
Remove from heat and add a splash of the pasta water and mix. Add salt and pepper.
Pour in the egg mixture that was set aside earlier, as the pan and spaghetti is still hot it will gently cook the egg instead of scrambling it.
Mix well and if needed add more pasta water until it covers the spaghetti and appears glossy.
Serve with a handful of your grated parmesan cheese and salt and pepper to taste.

All to be sourced organic where possible

1 clove of garlic from The Garlic Farm
extra virgin olive oil
200g dried spaghetti (or preferred pasta)
3 Organic egg yolks from Purely Organic Eggs or Waitrose Organic
40g Parmesan cheese and extra to serve
150g pancetta pieces. Be mindful in selecting the pancetta with the highest welfare Using leftover ham works just as well
Salt and pepper