AuthorEsméeCategoryMain coursesSlice the pancetta into small pieces and bake them nice and crispy in a skillet.
Boil the spaghetti in a pot of salted water according to the package instructions.
Strain the spaghetti, save some of the pasta water (around ½ cup).
Transfer the spaghetti to the skillet with the pancetta and pour in the egg, 50g of Parmesan, pasta water and black pepper. Toss until the spaghetti is evenly coated with the sauce.
Serve with some more Parmesan and a pinch of black pepper.
Ingredients
Directions
Slice the pancetta into small pieces and bake them nice and crispy in a skillet.
Boil the spaghetti in a pot of salted water according to the package instructions.
Strain the spaghetti, save some of the pasta water (around ½ cup).
Transfer the spaghetti to the skillet with the pancetta and pour in the egg, 50g of Parmesan, pasta water and black pepper. Toss until the spaghetti is evenly coated with the sauce.
Serve with some more Parmesan and a pinch of black pepper.