200g Pancetta (or smoked bacon lardons)
6 Large Free-Range eggs
50g Parmesan Cheese (finely grated)
2 tbsp Olive Oil
Bring a pan of water to the boil, add a touch of salt, and then add the spaghetti. Bring back to the boil and then reduce heat and simmer for ten minutes.
Whilst the spaghetti is simmering, heat the olive oil in a deep frying pan. Add the pancetta or bacon lardons, and fry for 3-4 minutes until crispy.
Turn off the heat, but leave the frying pan on the stove, to retain it’s heat.
Crack 3 whole eggs into a bowl. Add a further 2-3 egg yolks, some freshly ground black pepper and 2/3 of the grated parmesan, and whisk.
When the spaghetti is cooked, drain it but retain some of the water. This will come in handy for loosening the sauce if the eggs start to cook too much.
Put the spaghetti in the pan with the pancetta and quickly mix around, so it picks up the oil from the meat, but doesn’t lose it’s heat.
Pour in the eggs/cheese mixture and mix in thoroughly.
If the eggs start to cook, remove the pan from the residual heat on the stove, and add 1-2 tablespoons of the water from the spaghetti.
Serve in a bowl, or on a plate, the choice is yours, and garnish with the remaining parmesan cheese.
This could be made into an ova-vegetarian dish by substituting yeast flakes for the cheese,
and quorn or tofu for the pancetta.