NUTRITION: PER SERVING
FAT: 22.3G (7.3G SATURATED)
CARBOHYDRATES: 69G (3.2G SUGAR)
200g pancetta lardons
1 tbsp olive oil
2 medium free-range eggs, beaten
35g parmesan, grated
Fry the pancetta in the oil over a medium heat for 4-5 minutes until golden and crisp, then set aside.
Meanwhile, cook the spaghetti in boiling salted water for 10-12 minutes until al dente. Drain and return to the pan, then add the beaten eggs and stir until the residual heat from the pasta cooks the egg. Mix in the parmesan, the pancetta lardons and lots of black pepper, then serve.