An Italian favourite for a reason, this flavoursome supper can be on the table in 20 minutes.
Per serving: 655kcals, 34.6g fat (10.3g saturated), 56.6g carbs, 0.3g sugars, 30.4g protein, 0g fibre, 0.644g sodium
|30g pancetta or streaky bacon, chopped|
|2 tbsp olive oil|
|1 whole egg plus 2 egg yolks|
|50g Parmesan or Pecorino, freshly grated|
|Freshly ground black pepper|
1 Bring a large pan of salted water to the boil and cook the pasta according to package instructions until al dente.
2 Meanwhile, heat the oil in a pan over a medium-high heat and cook the pancetta or bacon until golden and crisp.
3 In a jug, beat the egg and yolks together with the grated cheese and a generous amount of black pepper.
4 When the spaghetti is ready, drain well, reserving some of the cooking water. Add the pasta to the pan with the pancetta and stir to coat everything. Remove from the heat and allow to cool for 30-40 seconds.
5 Add the egg and cheese mixture and stir to coat the pasta, adding a splash of cooking water to loosen the sauce if necessary. Don’t return the pan to the heat; the heat from the pasta and pancetta will cook the eggs without scrambling them.
6 Serve immediately with extra grated cheese and black pepper.
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