This makes for a very simple mid week supper for hungry families to whip up quickly. And don’t forget that you can freeze the egg whites and use later to make meringues!
For the spaghetti
- 350g Roma spaghetti
- 120g pancetta, cut into 1 – 1 ½ cm dice
- 4 Londis egg yolks, beaten
- 100g freshly grated Parmesan
- Freshly ground black pepper
- Basil leaves, to garnish
- Parmesan shavings, to garnish
Cook the spaghetti pasta accordingly to the instructions on the package. Meanwhile, heat a frying pan and sauté the diced pancetta until crispy and golden. Drain on kitchen paper and keep warm.
Combine the egg yolks and most of the parmesan in a large bowl, season with freshly ground black pepper.
Drain the pasta and reserve about 200ml of the pasta cooking liquid. Add most of the cooking liquid to the egg and parmesan mix and quickly whisk together.
Return the hot drained spaghetti to the saucepan and pour over the egg parmesan mix. Add in the warm pancetta. Return to a low heat and using tongs, lift the spaghetti so that it mixes well and that the mixture thickens but doesn’t scramble. The eggs will emulsify to a creamy sauce. Add a little extra hot pasta cooking liquid if needed.
Check the seasoning by adding extra parmesan and a little more freshly ground black pepper.
To serve, use a large fork to coil the pasta around to gather into a ring and place on a warm pasta bowl. Garnish with basil leaves, parmesan shavings and serve immediately.