Thank you so much to everyone who joined us for the live and cooked along with us! It has been absolutely amazing to see how many of you got involved!
Prep time: 20 minutes
Cook time: 10 minutes
Serves: 4 People
- Prep time: 20 minutes
- Cook time: 10 minutes
- Total time: 30 minutes
- Serves: 4 People
- 400 g Dried pasta, (ideally spaghetti but use whatever you have!!)
- 200 g Speck, (or bacon, pancetta) - leave out if vego (can sub for mushrooms)
- 4 Eggs
- 1/2 cup Parmesan or pecorino cheese, + extra to serve
- Flat leaf parsley
- 1 Lemon
Get two pots on the stove top (pot for pasta and pan for speck), put both on low heat.
Boil your kettle for your pasta, if don’t have kettle fill pot with water and put on high heat.
Slice speck/bacon into a chunky dice.
Increase heat of pan to medium to high, add olive oil then add the speck. Cook until crispy.
Put pasta on once kettle has boiled or water in pot is boiled. Set timer for el dente as per cooking instructions.
Crack eggs into bowl.
Add grated Parmesan, lemon zest, black pepper to bowl.
Give a whisk together.
Drain off pasta once el dente reserving a little bit of water in the bottom.
Add pasta into pan with speck off the heat, add your egg mixture in and stir through.
Add chopped flat leaf parsley and squeeze of lemon.