Lactose-Free Spaghetti Carbonara

Directions

1. Put a large saucepan of water on to boil.

2. Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.

3. Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes

4. Crush 2 peeled plump garlic cloves with the blade of a knife, just to bruise it

5. While the spaghetti is cooking, fry the pancetta with the garlic. Drop the butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.

6. Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp.

7. Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta.

8. Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.

9. Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.

10. Twist the pasta on to the serving bowl. Serve immediately with a little sprinkling of the remaining cheese and season with black pepper.