Classic Italian pasta dish. The pancetta really makes it here so if you can get it, do!
200 grams of Spaghetti
1 large Egg
60 millilitres of Milk
1 teaspoon of dried Oregano
50 grams of finely grated Parmesan
1 heaped teaspoon of Butter
60 grams of Pancetta (pancetta really is better but you can use bacon)
2 large handfuls of frozen Peas
Bring a saucepan of salted water to a rolling boil and cook the spaghetti for about 8 minutes (or until al dente).
While the pasta is cooking, crack the egg into a bowl and gently beat with a fork. Then add the milk, oregano, grated parmesan and a generous pinch of salt and pepper. Mix everything together.
Add the butter to a large non stick frying pan (big enough to put your spaghetti in) on medium high heat. Once hot add the pancetta and cook for about 2 minutes. Then add the peas season with salt and pepper and cook for a further 3 minutes.
The pasta should be about done now the pancetta and peas are cooked. Take the frying pan off the heat and transfer the cooked spaghetti to the frying pan and give a quick mix.
Then pour the egg, milk and cheese mixture over the top and stir to incorporate everything. Add a splash of the pasta water to help emulsify the sauce, adding more if desired.
Serve with a crack of black pepper on top and enjoy!
Last edited on Tuesday 16 March 2021