Definition:
A dish originally from Italy consisting of dough made from durum
wheat, extruded or stamped into various shapes and cooked in boiling
water, and typically served with a sauce. "fresh pasta with pesto,
feta cheese, and pine nuts"
Source: Oxford Languages
⏰ Prep: 15 mins - 20 mins
👩🏼🍳 Cook: 15 mins
🍽 Serves:
Ingredients
100g Pancetta
50g pecorino cheese
50 g parmesan
3 large eggs
350g Spaghetti
2 plump garlic cloves, peeled and left whole
50g unsalted butter
sea salt and freshly ground pepper
Method
Step 1: Put a large saucepan of water on to
boil.
Step 2: Finely chop the 100g pancetta, having
first removed any rind. Finely grate 50g pecorino cheese and 50g
parmesan and mix them together.
Step 3:
Beat the 3 large eggs in a medium bowl and season with a little
freshly grated black pepper. Set everything aside.
Step 4: Add 1 tsp salt to the boiling water, add 350g spaghetti and
when the water comes back to the boil, cook at a constant simmer,
covered, for 10 minutes or until al dente (just cooked).
Step 5: Squash 2 peeled plump garlic cloves with the blade of a knife,
just to bruise it.
Step 6: While the spaghetti is cooking, fry the pancetta with the
garlic. Drop 50g unsalted butter into a large frying pan or wok and,
as soon as the butter has melted, tip in the pancetta and garlic.
Step 7: Leave to cook on a medium heat for about 5 minutes, stirring
often, until the pancetta is golden and crisp. The garlic has now
imparted its flavour, so take it out with a slotted spoon and
discard.
Step 8: Keep the heat under the pancetta on low. When the pasta is
ready, lift it from the water with a pasta fork or tongs and put it
in the frying pan with the pancetta. Don’t worry if a little water
drops in the pan as well (you want this to happen) and don’t throw
the pasta water away yet.
Step 9: Mix most of the cheese in with the eggs, keeping a small
handful back for sprinkling over later.
Step 10: Take the pan of spaghetti and pancetta off the heat. Now
quickly pour in the eggs and cheese. Using the tongs or a long fork,
lift up the spaghetti so it mixes easily with the egg mixture, which
thickens but doesn’t scramble, and everything is coated
Step 11:
Add extra pasta cooking water to keep it saucy (several tablespoons
should do it). You don’t want it wet, just moist. Season with a
little salt, if needed.
Step 12: Use a long-pronged fork to twist the pasta on to the serving
plate or bowl. Serve immediately with a little sprinkling of the
remaining cheese and a grating of black pepper. If the dish does get
a little dry before serving, splash in some more hot pasta water and
the glossy sauciness will be revived
Source: BBC Good Food
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