This is a recipe I adapted from various online recipes and Youtube videos. It is so simple and tasty, and great if you haven’t been for a shop in a while as it uses limited ingredients – most of which should be in your fridge.
This recipe is very similar to Spaghetti alla carbonara – it just doesn’t have the Guanicale/pancetta.
Ingredients
(Serves 2-3)
300g Spaghetti
2 cloves of garlic, slightly crushed
50g parmesan
Salt and pepper
2 tablespoons of Extra virgin olive oil
4 eggs (hen eggs are fine, but if you have 3 duck eggs, use them instead as they will make the sauce extra creamy)
Method
- Firstly cook the pasta in a deep pan with plenty of sea salt.
- Mix the eggs, parmesan and lots of black pepper (and a little salt) together in a bowl.
- When the pasta is around 2 mins from al dente, heat the evoo in a pan on a medium heat and add the lightly crushed garlic.
- Then once the pasta is al dente, strain (reserve some cooking water to add to the sauce if necessary) and add directly to the evoo and garlic in the pan. Coat in the oil, and add the egg mixture. Take off the heat.
- Stir briskly until the egg starts to cook and forms a silky sauce over the pasta. Add some of the cooking water if necessary to loosen the sauce.
- Season, serve and enjoy.
