Wed, 12 July 2017
For 2 People
Ingredients
160-200 gr. Spaghetti Pasta
120 gr. Pancetta (sliced or cubed/lardons)
2 Large egg yolks
20 gr. Grated Pecorino cheese
20 gr. Grated Grana Padano cheese
Cracked Black Pepper
1 tbs. spoon vegetable oil
Method
Add salt to a large pot of water and bring to the boil, then add in the spaghetti for 7-8 minutes to cook.
In a pan, over a medium heat, pour in the vegetable oil and add the pancetta, cooking slowly to a golden colour.
In a mixing bowl, mix the egg yolks, cheeses and freshly cracked pepper; the mix should be thick but not cement-like.
Once the pasta is cooked, strain it.
Put the pasta back in the empty pot, add the pancetta (along with the oil from the pan), and the egg yolk mix.
Using 2 forks, or a tongs, mix it all gently so as to not to break the spaghetti.
Serve in a deep plate, crack more black pepper over the top and enjoy!
Thu, 26 June 2025
Chef: Simon O'Connell
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