Ingredients
Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes
- 100g pancetta lardons
- 100g Parmesan cheese grated finely
- 3 eggs
- 300g spaghetti
- 1 garlic clove minced
- Salt & pepper
- 1tbsp fresh parsley chopped to garnish
Method
- Cook the pasta as per packet instructions in salted boiling water until al dente.
- Fry the pancetta with the garlic until crispy. Leave the bacon in the pan for now.
- Combine the eggs and Parmesan in a bowl.
- Once the pasta is cooked, keep 50-100ml of the pasta water for the sauce.
- Strain the pasta and add it into the frying pan with the bacon on a medium heat, combine everything.
- Pour in the egg mixture to the pasta and bacon and life the pasta to coat entirely, all on a medium heat.
- Add the pasta to coat the pasta in a nice sauce.
- Remove from the heat and be careful not to cook too long or the eggs will scramble. 1-2 min is enough.
- Use a ladle and a tongs to swirl a portion of pasta into a plate and spoon some bacon on top.
- Garnish with a little fresh parsley and some grated Parmesan.
