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Ingredients
- 3 eggs (2 whole and one yolk)
- 250 g - 9oz Spaghetti (standard medium size thickness)
- 100 g - 3.5oz Pancetta
- 100 g - 3.5oz Pecorino cheese (can also use quality aged Parmesan)
- 2 tbs olive oil
- Cracked peppe
Details
Adapted from recipe30.com
Preparation
Step 1
Place a large pot of water on the stove and bring to the boil.
Trim off any skin on pancetta and cut into thick rectangular cubes.
Place a frying pan on heat and add olive oil.
Add pancetta, fry and toss until edges are crispy but still soft in the middle, then turn off heat.
Salt your boiling water and add spaghetti. After one minutes loosen them well.
In a mixing bowl, add two whole eggs and one yolk.
In the same bowl, crack a generous amount of pepper.
Grate the cheese (Keep one tbsp for serving) and add to bowl. Mix well using a whisk.
Re-heat pancetta until sizzling.
Add three 30ml-1 oz ladles of your pasta water into pancetta frying pan and turn off heat.
Strain your spaghetti and add to pancetta, mix well.
Add the egg and cheese sauce to pasta, there should be enough heat from the pan to cook the egg without curdling.
Mix well and serve on hot plates.
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