- 500g San Remo Spaghetti
- table salt
- olive oil
- 4 slices pancetta, chopped
- 100ml cream
- 5 eggs
- freshly chopped parsley
- freshly ground salt & pepper
- freshly grated parmesan
Cook pasta in a large pot of lightly salted boiling water with a little oil until al dente (firm to the bite). Drain.
At the same time, fry pancetta in a little oil until crisp.
Whisk together cream, eggs, 1 tbsp parsley, seasonings and 25g parmesan.
Then toss pasta with pancetta and sauce. Serve sprinkled with parmesan, pepper and parsley.
Serves 4.
