Spring Onion Carbonara

Cook the pasta in boiling salted water until al dente, then drain and reserve a cup of the cooking water. Meanwhile, add half the oil to a frying pan and cook the onion whites for 4 mins. Add the pancetta to the pan and cook for 5 mins more. Remove the pan from the heat.
Beat the eggs in a bowl with most of the cheese and some black pepper. Transfer the cooked pasta to the frying pan, toss to coat with the onion whites and pancetta, then stir in the spring onion greens, parsley, egg mixture and remaining oil. Splash in some cooking water, toss over a very low heat, then serve scattered with the remaining cheese and the pine nuts on top.

20 mins

2 serving

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