- Prep: 10
- Cook: 20 minutes
- Makes: 4 servings
- 14 oz. spaghetti, or Fiesta Fettuccine (approx. two bags)
- 2 eggs
- 2 egg yolks
- 1/2 cup. freshly grated Parmesan cheese (plus extra for serving)
- 2 tbsp. Extra Virgin Olive Oil
- 1 oz. butter
- 2 garlic cloves
- 7 oz. Pancetta, cut into small pieces
Cook the spaghetti or, for more colour, Fiesta Fettuccine in a large saucepan of boiling water until al dente. Meanwhile, mix the eggs, egg yolks, and parmesan together in a bowl and season lightly with salt and pepper.
Heat the extra virgin olive oil and butter in a large frying pan. Bruise the garlic cloves with the back of a knife and add to the pan with the pancetta. Cook over moderate heat until the pancetta is crisp, discarding the garlic when it becomes golden.
Drain the spaghetti/fettuccine, add to the frying pan and toss well. Remove from the heat and stir in the egg mixture. Serve immediately, topped with parmesan.