If you make one thing…
Scrambled eggs ‘carbonara’ Serves 2 Hands-on time 10 min BE A BETTER COOK Putting the pancetta in a cold pan and gently heating it allows the fat to render out completely and be incorporated into the eggs – if you start with a hot pan, the meat may burn before the fat is released. Remove the eggs from the heat just before they're fully done as they'll finish cooking in the residual heat. Put a large knob of unsalted butter and 100g pancetta cubes or chopped guanciale in a saucepan, then put over a low heat and fry for 5 minutes until crisp. Remove with a slotted spoon, keeping the fat in the pan. Whisk 6 medium free-range eggs with a splash of milk or cream and 50g finely grated…
