- 1 tablespoon olive oil
- 150g rindless unsmoked fatty pancetta, finely chopped
- 1 garlic clove, crushed
- 200g spaghetti or fettuccine
- 4 Free Range Ethical Egg yolks
- 50g Parmesan, finely grated
- A few drops of truffle oil (optional)
- Start by warming your serving dishes in a low heat oven or in the microwave. In a large, shallow pan, heat the olive oil.
- Fry the pancetta with the garlic for 10 minutes, or until all the fat has melted and the meat is golden and crispy. Discard the garlic clove, then turn off the heat.
- Cook the pasta in a large pan of simmering water until it is al dente in texture (about a minute less than the pack instructions). Whilst the pasta is cooking, whisk together 2 egg yolks in a small bowl and add a pinch of salt.
- Lift the pasta from the water into the pancetta pan along with any dripping water and stir into the melted ham fat. If the pan looks dry, add a small ladle of pasta water and mix in. Keep adding pasta water until you see a little at the bottom of the pan, as this will be absorbed throughout the cooking process.
- Pour the beaten egg yolks in with the pasta and stir vigorously. Be sure to work quickly!
- Rinse the yolk bowl out with a little more pasta water and pour that in too. Add most of the Parmesan and beat the pasta again.
- If at any time the egg begins to scramble, add a little more water. If you’ve added too much, stir the pasta over the lowest heat for a few seconds. The sauce should have the consistency of smooth double cream. Season with a couple of pinches of ground black pepper and salt to taste.
- Transfer the pasta to the warmed-up serving dishes, sprinkle over the remaining Parmesan and nestle the remaining two egg yolks on top. Season with some more salt and pepper, and drizzle over the truffle oil, if you like, just before serving.