Categories: January

Ingredients

• 1 tbsp olive oil
• 25g butter
• 2 garlic cloves, lightly crushed
• 100g pancetta or streaky bacon, cut into strips
• 225g spaghetti
• 2 eggs
• 1 egg yolk
• 2 tbsp mascarpone or double cream
• 25g Parmesan, freshly grated
• 2 tbsp chopped fresh flatleaf parsley

Directions

1. Heat the oil and butter and cook the garlic gently until golden, then discard the garlic. Add the pancetta or bacon to the oil mix and sauté until crisp. Meanwhile, bring plenty of salted water to the boil and cook the spaghetti according to packet instructions. Mix together the eggs, egg yolk, mascarpone or cream, cheese and parsley in a bowl and set aside. Drain the spaghetti and tip into a warm serving bowl. Immediately add the egg mixture and toss rapidly. Add the contents of the bacon pan and toss again. Season to taste.

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