Quick and of eggs for that all important protein!
Serves 4
Prep: 10 mins
Cook time: 20 mins
Equipment
Garlic press
Knife and chopping board
tbsp measurer
Grater
Large pan with lid to cook pasta
Frying pan or flat casserole
Ingredients
400g or 14oz spaghetti or linguine
175g or 6oz pancetta cubes (or bacon chopped up or chorizo -your choice!)
2tbsp extra virgin olive oil
3 large cloves garlic chopped or crushed
Handful fresh flat leaf parsley finely chopped (try to take out the big pieces of stalk and finely slice the rest)
3 large free-range eggs, beaten
50g or 1 3/4 oz pecorino cheese (or parmesan) finely grated
salt and pepper
Method
Boil a full kettle of water. If using spaghetti or linguine lean the pasta against the side of the pan and pour the boiled water across the middle of the pasta to soften it so you can gently bend it round and into the pan.
Make sure you gently stir the pasta around a little to stop it sticking together, or to the pan, as it comes back to the boil.
Make sure the pasta is well covered with water. Bring to a strong simmer and partly cover with a lid. Keep to a strong simmer or gentle boil for 8-10 minutes.
Heat the frying pan and pour in the oil. If using whole pieces of bacon chop, or place the lardons into the hot pan and fry until they are starting to colour at the edges.
Check the spaghetti is not sticking into clumps or to the pan by gently stirring round with a wooden spoon again. If more water needed top it up with water from the kettle, do so.
Add the garlic and parsley to the bacon and stir through. Lower the heat and just warm. Do not cook for long as the garlic will catch. Remove from the heat.
To check the pasta is cooked use a fork to hook out a piece. If it cuts easily with the side of the fork it is done. Alternatively taste a piece. It should be firm but not soft all the way through.
Drain the cooked spaghetti and place it in the pan with the garlic, parsley and bacon.
Add the beaten egg and 3/4 of the cheese. Turn the heat off. Too much heat and the eggs will scramble - residual heat from the pasta and pan will cook them to a creamy texture without additional heat.
Season with salt and pepper and serve with the remaining cheese sprinkled over the top, a sprinkle of parsley and perhaps a twist of pepper.
Enjoy!
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