Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic. While the spaghetti is cooking, fry the pancetta with the garlic. Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it. ![]() Set everything aside.Īdd 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked). ![]() Finely grate 50g pecorino cheese and 50g parmesan and mix them together.īeat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Put a large saucepan of water on to boil.įinely chop the 100g pancetta, having first removed any rind. 2 plump garlic cloves, peeled and left whole
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