Serves 2 - 3
Ingredients
- 3 Organic eggs
- 200g Guanciale Diced or bacon lardons
- 200g spaghetti
- 2 tablespoons extra-virgin olive oil
- 125g hard sheep’s cheese (such as pecorino), Parmesan or finely grated mature cheddar
- Sea salt and freshly ground black pepper
Method
Bring a large pan of salted water to the boil. Add the spaghetti, stirring once or twice, so it doesn’t begin to stick. Cook for 10–12 minutes, or until done to your liking.
Meanwhile, place a large heavy-based frying pan over a medium heat. Add the olive oil, followed by the guanciale or the bacon. Sizzle for 4–5 minutes, or until all the little bits are beginning to crisp around the edges. Remove the pan from the heat.
Crack 1 egg into a bowl then follow that with 2 egg yolks. Save the whites for something else. Add the grated cheese and a ladle full of pasta water. Season with a little salt and pepper and stir together.
Drain the pasta, saving at least a cup of the pasta water. Set the frying pan back on the heat and throw in the cooked spaghetti, the egg and cheese mixture and enough pasta water to give you a nice saucy consistency. Switch off the heat, season and toss everything together really well, adding more pasta water if you need too. Serve at once onto warm plates.
