Rich, luscious and seductively tasty. It’s the easiest and quickest way to make something that feels like a lovely treat. For some reason it absolutely has to be spaghetti.
- 2 eggs
- 250g spaghetti
- 1 garlic clove, peeled and left whole
- 20g butter
- 100g pancetta, cut into cubes
- 40g parmesan, finely grated
- Black pepper
- Put a large saucepan of water on to boil, add salt and, once boiling, add the spaghetti. Cook for 10 mins
- In the meantime, beat the eggs and season with plenty of black pepper. Stir in the wafts of grated parmesan
- Squash the garlic clove, keeping it whole
- Melt the butter and fry the pancetta and the garlic until golden
- When the pasta is ready, drain it but keep a cupful of the cooking water
- Off the heat, put the cooked pasta back in the saucepan and tip in the butter and pancetta, mixing well with tongs. You can discard the garlic or just eat it secretly
- Get ready for stirring action! Pour in the egg and cheese mixture and a splash of pasta water and mix through. Don’t stop moving until it’s made a lovely, glossy sauce. No scrambled egg here! I find the easiest way to do this is to use tongs to swoop the spaghetti through the egg
- Check the seasoning, add a bit more pasta water if it’s dry. Serve straight away – maybe with a tomato and basil salad
Sophie cooks 