Serves 2
Ingredients
- 250-300g giuanciale or smoked bacon lardons
- 3 cloves of garlic
- 1tsp ground black pepper
- 150-180g spaghetti
- 4 egg yolks
- 20g parmesan + some for serving
Method
- Add the bacon to a large cold frying pan and then put it on a medium-high heat to render out the fat
- Boil your water and add the spaghetti, cook al dente (don’t remove it from the water, you’ll use it straight away!)
- Bash the garlic clove to break it open and add to the hot pan with the bacon, stirring occasionally
- Add the black pepper
- In the mean time, whisk the egg yolks in a bowl with 20g of parmesan and add a splash of cold water to loosen it up
- The bacon should be dark and crispy when the pasta is done.
- Scoop the spaghetti straight from the water into the pan and transfer splashes of water to stop the frying process.
- When it’s gone quiet, remove from the heat and toss in the egg mixture – be quick so it doesn’t scramble on the bottom of the pan
- Serve with a sprinkle of parmesan on top