INGREDIENTS
Salt and black pepper
200g quick cook spaghetti
1 large onion
4 tbsp olive oil
150g pancetta lardons
150ml double cream
150ml chicken stock
4 egg yolks
100g parmesan cheese grated
1 tbsp parsley, chopped
1 clove garlic
Recipe continues
METHOD
In a pan heat the chicken stock and the double cream.
Bring a pot of salted water to the boil. Add the quick cook spaghetti and cook according to the packet instructions approx 3 minutes. Be careful not to overcook the pasta. When it is tender but still has some bite, drain it thoroughly.
While the pasta is cooking, chop the onion. Heat the olive oil in a frying pan, add the onion and garlic and cook over a medium-high heat until it is just beginning to colour.
In a separate pan, fry the pancetta until golden brown, and then add it to the onion. Pour in the cream and stock mixture, bring to the boil and season with salt.
Remove the pan from the heat. Add the drained spaghetti to the sauce, followed by the egg yolks, parsley and parmesan and mix well together.
Serve straight away with plenty of freshly ground black pepper.
Tip
Be sure to pull the pan off the heat before you add the egg yolks to prevent them from scrambling. Serve promptly.