Family and Kids

  • 50 g (2 oz) pancetta or streaky bacon, finely chopped
  • 1 tablespoon olive oil
  • 2 egg yolks
  • 25 g (1 oz) Parmesan cheese, grated, plus extra to serve
  • 75 ml (3 fl oz) single cream
  • 200 g (7 oz) fresh spaghetti
  • salt and pepper
  • snipped chives, to garnish

Put the pancetta or bacon and the olive oil in a small roasting tin and place on the upper rack of the halogen oven. Set the temperature to 200°C (392°F) and cook for 4–5 minutes, stirring once, until browned.

Mix together the egg yolks, Parmesan and cream in a bowl. Season to taste.

Cook the pasta in plenty of salted boiling water for 2–3 minutes until tender. Drain and turn into a shallow ovenproof dish. Add the cream and egg mixture and tip in the cooked pancetta or bacon. Stir lightly and cover with foil.

Place on the upper rack of the halogen oven and set the temperature to 175°C (347°F). Cook for 2–3 minutes until hot and the cream and egg mixture is lightly cooked. Serve sprinkled with extra grated or shaved Parmesan garnished with snipped chives.

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