Nguyên liệu
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3 large egg yolks
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40 g Parmesan cheese
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150 g pancetta
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200 g dried spaghetti
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1 clove of garlic
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Extra virgin olive oil
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Freshly ground black pepper
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Put the egg yolks into a bowl. Grate in the Parmesan cheese. Season with pepper then mix well.
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Chop the pancetta into cubes.
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Cook the spaghetti in boiling salted water until al dente.
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Rub the pancetta skin on the base of a frying pan or use 1 tablespoon of oil.
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Peel and crush garlic and let it flavour the fat for 1 minute. Stir in the pancetta and cook for 4 minutes.
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Remove the garlic from the pan.
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Drain the spaghetti, but save some of the cooking water.
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Place the spaghetti into the frying pan. Toss well over high heat.
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Remove the pan from the heat.
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Add a splash of the cooking water you saved, then pour in the egg mixture. The remaining heat will cook the egg gently without scrambling it. Season with pepper. Toss well.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.