INGREDIENTS
250g Spaghetti – cooked as per directions
Seasalt
Olive Oil
1 Red Chilli
1 clove garlic
10g Streaky bacon or pancetta
100ml White Wine
½ bunch Parsley
2 x egg yolks
Grated Pecorino
METHOD
For spaghetti, add seasalt to a pot of boiling water place the spaghetti into the pot and bowl for 8 minutes or until al dente. When cooked strain add a splash of olive oil to stop it sticking.
In the meantime finely slice a de-seeded red chilli and a clove of garlic, finely chop either streaky bacon or pancetta.
To a cold pan add a good splash of olive oil then add the bacon, garlic and chilli – let it come up to the heat slowly until it is caramelised with a dark golden coulor and stop this process by then adding a splash of white wine add the cooked spaghetti and toss, if slightly dry add a splash of the cooking water from the spaghetti, add chopped parsley and put on plate.
Add two un-cooked egg yolks and cover with grated pecorino. As you mix the egg yolks with the warm pasta they will cook and thicken the sauce.