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24 lines
2.0 KiB
Plaintext
24 lines
2.0 KiB
Plaintext
Put a large saucepan of water on to boil.
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Finely chop the @pancetta{100%g}, having first removed any rind. Finely grate @pecorino cheese{50%g} and @parmesan{50%g} and mix them together.
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Beat the @eggs{3%large} in a #medium bowl{} and season with a little freshly grated @black pepper{}. Set everything aside.
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Add @salt{1%tsp} to the boiling water, add @spaghetti{350%g} and when the water comes back to the boil, cook at a constant simmer, covered, for ~{10%minutes} or until al dente (just cooked).
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Squash peeled plump @garlic cloves{2} with the blade of a knife, just to bruise it.
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While the spaghetti is cooking, fry the pancetta with the garlic. Drop @unsalted butter{50%g} into a #large frying pan{} or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
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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.
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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.
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Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
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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.
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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.
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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.
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