Ease of preparation rating: Complex.
Yield: 2 servings.
Ingredients
2 tablespoons (30ml) olive oil
2 cloves garlic, crushed
1 cup (240ml) pancetta, cubed
8oz. (225g) dry spaghetti
3 eggs
¼ cup (60ml) pecorino cheese, finely grated
¼ cup (60ml) parmesan cheese, finely grated
Black pepper, to taste
Pinch of nutmeg
Method
Bring a large pot of water to a boil.
Cook the spaghetti in the boiling water for 12 minutes, or until al dente.
Meanwhile, heat oil in frying pan over medium-high heat.
Add pancetta and cook until golden brown, 3-4 minutes.
Add garlic and cook for 1 minute.
During this process remove the crushed garlic when brown, but not burnt.
In a mixing bowl, whisk together the eggs, pepper and cheeses.
Strain the noodles once they are cooked, reserving a small cup of the cooking liquid.
Add noodles to the hot frying pan with oil and pancetta, and toss.
Remove pan from the heat, and pour in the egg mixture, stirring vigorously.
Once the sauce cooks and thickens, add a little cooking water to adjust the texture.
Serve hot, and garnish with black pepper, parmesan cheese and ground nutmeg.
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