Ingredients
• Salt and black pepper to taste
• Half a packet of spaghetti (or make fresh - our recipe is under the recipes tab)
• 1/4 cup good quality olive oil
• Half cup of reserved starchy pasta water (take from pot once the pasta is in the water)
• 8 rashers pancetta or smoky bacon rashers (chopped into strips - or left over ham off the bone works!)
• 2 tablespoons chilli flakes (or less or more depending on how hot you like it!)
• Splash of Lucky Habanero Hot Sauce (we like it hot)
• 5 garlic cloves (finely chopped)
• 1/2 cup dry white wine
• 3 egg yolks
• Zest of half lemon
• Freshly grated parmesan cheese (good handful)
• Handful of flat leaf parsley to sprinkle on top
• Drizzle of good quality olive oil over the top after serving to loosen the pasta
View Featured
Products
Method
• Put a large saucepan of water on to boil. Add lots of salt to the water. Cook til al-dente (about 9 mins for dry. 1 min for fresh).
• Meanwhile, heat skillet over medium heat. Add olive oil and pancetta. Brown for 2 minutes (hot pan).
• Add the chilli flakes, hot sauce & garlic and cook for 2 mins.
• Add wine and stir up all the drippings. It should sizzle and splutter. This is good! It's lifting all the flavour from the bottom of the pan.
• In a separate bowl, beat yolks and add a 1/4 cup of the pasta water. This tempers the eggs and stops them from scrambling when you add to the pasta. Set aside.
• Drain pasta well and add to the skillet. Mix everything together and turn off the heat.
• Pour egg mixture over the pasta and toss rapidly to coat the pasta without cooking the egg.
• Add lemon zest and season well with salt & cracked black pepper.
• Add remaining 1/4 cup reserved pasta water and mix well.
• Garnish with parsley and grated parmesan.
• Drizzle over a good glug of olive oil. And another grind of cracked black pepper.
• Shove fork into face.
