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Serves 2
Ingredients
- 200g linguini or spaghetti
- 200g smoked pancetta or bacon, diced
- 6 eggs
- 200g Parmesan, grated, plus extra for serving
- Sea salt and freshly ground black pepper
Cooking instructions
- Put a large pan of salted water on to boil and cook the pasta as per the packet instructions.
- Meanwhile, place a large frying pan onto a medium-high heat, add the pancetta and cook for 7-10 minutes, stirring occasionally, until cooked through, crispy and golden around the edges.
- Separate 4 of the eggs, keeping the yolks in a bowl or large jug. You can save the whites for another recipe or freeze them. Crack the remaining 2 whole eggs into the yolks and whisk together with Parmesan and lots of black pepper.
- Scoop out a little of the pasta water and stir into the egg mixture to loosen the sauce. Check the pasta is cooked through and turn off the heat.
- Toss the sauce and cooked pasta through the pan with the cooked pancetta. If the sauce feels too thick, add a little more pasta water.
- Serve in bowls (this makes 2 generous servings) and top generously with more grated Parmesan and ground black pepper.
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GORDON RAMSAY ACADEMY - WOKING, SURREY
- 57-61 Commercial Way, Woking, Surrey GU21 6HN
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