Prep time: 5 min
Cooking time: 20 min
Serves 4
Ingredients
- 400g/500g spaghetti
- 1 tbsp olive oil
- 200g smoked pancetta chopped
- 3 garlic cloves crushed
- 3 eggs
- 100ml double cream
- 80g Parmigiano Reggiano finely grated, plus extra to serve
Method
- Bring a large, deep pan of salted water to the boil.
- Add the spaghetti into the water, stir well and cook for 12 minutes.
- Meanwhile, heat the olive oil in a frying pan.
- Add the pancetta.
- Fry over a medium heat until the fat in the meat has melted down into the pan and the meat has turned lightly golden.
- Remove from the heat and set aside.
- Crack two of the eggs into a cup.
- Separate the yolk from the third egg and add to the cup.
- Beat together, along with the double cream, parmesan and some Salt & Pepper.
- Add the garlic to the pancetta and return the frying pan to hob. Fry over high heat for 1 min or until garlic is cooked and pancetta warmed through.
- Meanwhile, drain the spaghetti. Tip back into the hot saucepan off the heat.
- Pour egg mixture over pasta, followed by hot pancetta, garlic, any fat and oils.
- Toss quickly and thoroughly with spaghetti spoon or tongs.
- Mix until it has thickened to a smooth, creamy sauce.
- Serve with extra cheese and freshly ground pepper