This recipe for spaghetti with pancetta, double cream, and eggs is easy to prepare. This midweek meal is ready in less than 30 minutes.
Ingredients
- 400g spaghetti
- 1 tbsp Olive oil
- 200g smoked bacon cubes
- Two cloves of garlic, crushed
- Three eggs
- 75ml double cream
- 50g Finely grated Grana Padano or Parmesan plus extra to serve
Method
- STEP 1
- Bring to a boil a large, deep pot with salted water. Stir the water well, then add the spaghetti. Cook according to the instructions on the pack. Al dente is the goal: it should be cooked but still have some bite. Grab a few spaghetti strands with tongs or a spoon for 1-2 minutes before cooking, and try them. Repeat this process until you feel it’s cooked.
- STEP 2
- In the meantime, heat the olive oil in a pan. Once the oil is hot, add the pancetta. Fry the meat over medium heat until the fat has melted into the pan. The heart should be lightly golden. You don’t want to crisp up the pancetta, as it will get cooked more in the next step. Remove the pancetta from the heat.
- STEP 3
- Two eggs should be cracked into a bowl. The yolk of the third egg should be separated by gently breaking the side of its shell. Using both hands, open the body into two halves and place one half in a separate bowl. Repeat this process until the entire egg white is in the bowl. Be careful not to break the yolk by rubbing it against the rough edges of the shell. Add the yolk to the other eggs, then beat them with double cream, Parmesan, and some seasoning.
- STEP 4
- Return the pancetta to the stove and add the garlic. Fry on high heat for about 1 minute or until the pancetta is warmed and the garlic has cooked. Drain the pasta. Pour the spaghetti back into the saucepan. Pour the egg mixture over the pasta, then add fat or oils, pancetta, and hot garlic. Stir quickly and thoroughly using a spaghetti spoon or tongs. Mix until the sauce has thickened and become smooth and creamy. Serve with additional cheese and freshly grated pepper.