Meals and Courses

  • 400 g (13 oz) dried spaghetti or other long thin pasta
  • 2 tablespoons olive oil
  • 200 g (7 oz) pancetta, cut into cubes
  • 3 eggs
  • 4 tablespoons freshly grated Parmesan cheese
  • 3 tablespoons chopped flat leaf parsley
  • 3 tablespoons single cream
  • salt and black pepper

Cook the pasta in a large saucepan of boiling salted water according to the packet instructions until al dente.

Meanwhile, heat the oil in a large, nonstick frying pan over a medium heat, add the pancetta and cook, stirring frequently, for 4–5 minutes until crisp.

Beat the eggs with the Parmesan, parsley and cream in a bowl. Season with salt and pepper and set aside.

Drain the pasta and add to the pancetta mixture. Stir over a low heat until combined, then pour in the egg mixture. Stir and remove the pan from the heat. Continue stirring for a few seconds until the eggs are lightly cooked and creamy. Serve immediately.

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