This is a fantastically easy recipe – but also pretty simple to bugger up badly if you’re not careful. Here’s how to get it right:
Per person:
- 100g spaghetti
- 50g pancetta or streaky bacon
- 1 egg
- 30g freshly grated parmesan
Boil the spaghetti in plenty of salty water.
Cut the pancetta or bacon into small cubes and fry in a heavy pan with a dash of olive oil. Don’t be tempted to make the pancetta too crispy – it won’t mix well with the cooked spaghetti.
When the spaghetti are al dente, drain – but not too thoroughly. This is the biggest mistake you can make with this recipe. The spaghetti will continue to absorb water after they are drained; if the spaghetti are too dry the dish will be a stick mess and a disaster.
Add the bacon (and fat – that’s where the flavour is) to the spaghetti and toss gently.
Wait 1 minute for the spaghetti to cool down then break the eggs into them; add the grated parmesan and toss.
Serve immediately.
If you want, feel free to add some onions (shallots are nicer), garlic, chilli, black pepper, or anything that takes your fancy to the cooking bacon to add some extra flavour.
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