Ingredients
- 1 tbsp olive oil
- 1 garlic clove sliced
- 75 g pancetta cubed
- 250 g dried spaghetti
- 2 eggs and 1 egg yolk
- 25 g pecorino romano finely grated
- 25 g parmesan finely grated
- freshly ground black pepper
- nutmeg optional
Servings:
Instructions
- Put two bowls into a low oven to keep warm, or boil a kettle and half fill them with hot water. Heat the oil in a large frying pan on a medium heat, then add the garlic and cook until well coloured, then remove from the pan with a slotted spoon and discard. Add the pancetta and cook until translucent and golden, but not brown around the edges.
- Meanwhile, cook the spaghetti in plenty of boiling, salted water until al dente. In a bowl, beat together the eggs and the extra yolk and then stir in the the pecorino and most of the parmesan, reserving a little for garnish. Grind in plenty of black pepper.
- Scoop out a small cupful of the pasta cooking water, and then drain the pasta well. Tip it into the frying pan and toss to coat with the pancetta fat.
- Take the pan off the heat and tip in the egg mixture, tossing the pasta furiously, then, once it's begun to thicken, add a dash of cooking water to loosen the sauce. Toss again, and divide between the warm bowls, finishing off with a grating of nutmeg and a little more parmesan. Eat immediately.
Share this Recipe
Powered byWP Ultimate Recipe