Course : ΓΕΝΙΚΑ ΑΓΓΛΙΚΑ - Α ΤΑΞΗ

The real deal, not the heavy whipping cream version.

Instructions

• 100g pancetta
• 50g pecorino cheese
• 50g parmesan
• 3 large eggs
• 350g spaghetti
• 2 plump garlic cloves, peeled and left whole
• 50g unsalted butter
• sea salt and freshly ground black pepper

Instructions

• Step 1: Put a large saucepan of water on to boil
• Step 2: Finely chop the pancetta, having first removed any rind, Finely grate the pecorino cheese and the parmesan and mix them together.
• Step 3: Beat the 3 large eggs in a medium bowl and season with a little freskly grated black pepper. Set everything aside.
• Step 4: Add 1 tsp salt to the boiling water, add the 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 the 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.

Nutrition: per serving

• 655 kcal
• 31g fat
• 16g saturates
• 66g carbs
• 0g sugars
• 3g fibre
• 32g protein
• 2.02g salt