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Piccolo Cherry Tomato – September

Ingredients

  • 225 g spaghetti
  • 1/2 tbsp olive oil
  • 125 g pancetta, diced
  • 125 ml double cream
  • 2 egg yolks
  • 50 g parmesan cheese
  • a little salt & freshly ground black pepper

Method

  1. Cook the spaghetti in a pan of lightly salted, boiling water until al dente.
  2. Meanwhile, heat the olive oil in a frying pan and sauté the pancetta for three to four minutes until browned.
  3. In a bowl, whisk together the cream, egg yolks, Parmesan, and salt and pepper.
  4. Once cooked, drain the pasta and return to the saucepan. Immediately stir in the egg and cheese mixture until well combined.
  5. Add the pancetta, toss with the sauce and heat through.
  6. You can thin the sauce with a little extra cream if necessary.
  7. Serve straightaway with some freshly grated Parmesan.
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