Ingredients

3 large free-range egg yolks
40g Parmesan cheese, plus extra to serve
sea salt and freshly ground black pepper
1 x 150g piece of higher-welfare pancetta
200g spaghetti
1 clove of garlic, peeled
extra virgin olive oil
Use ready-sliced quality pancetta if you can’t buy it in one piece. It’s traditional to use spaghetti in this recipe, but bucatini or rigatoni are just as good.

Instructions

1.Then mix the yolks with a fork and put on one side. Put them in a bowl and finely grate them in a parmesan.
2.Cut off the pancetta and set aside any hard skin and then cut the meat. In a big bowl of boiling salted water, cook spaghetti into the dente.
3.Rub the pancetta skin on top of a medium-high heat pan if you have one. (This gives fantastic taste, or uses 1 tablespoon of oil instead).
4.Crush your garlic clove, add to the pan and leave for a moment to taste the oil. Attach the pancetta and cook for 4 minutes or until it is squeezed. Take the garlic out of the saucepan and then leave some cooking water, rinse and add the spaghetti.
5.Toss well over the heat so that it truly absorbs all this beautiful flavor.
6.Add a splash of the cooking water and swirl well, season to taste, then pour into the egg mixture – instead of scraping, the pot will cook the egg softly.
7.Throw well, add more cooking water until it's beautiful and brilliant.
8.Serve with a parmesan grill and an extra pepper twist.

Use ready-sliced quality pancetta if you can’t buy it in one piece. It’s traditional to use spaghetti in this recipe, but bucatini or rigatoni are just as good.

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