Australian Table
Ingredients
Method
1.Cook spaghetti in a large saucepan of boiling, salted water according to packet directions. Drain and return to pan.
2.Meanwhile, heat oil in a frying pan on medium and fry pancetta for 3-4 minutes, until golden and crisp. Beat three eggs together in a bowl. Separate remaining eggs, reserving whites for another use, and return yolks to half shell. Set aside
3.Stir pancetta with hot oil through spaghetti and toss on medium-low heat, until thoroughly coated. Remove from heat and add beaten eggs, stirring constantly so it quickly cooks into a smooth, creamy sauce. Stir through half of parmesan.
4.Pile into serving bowls, top with a grinding of pepper and place an egg shell with yolk in centre to serve. Pour egg yolk into pasta, setting shell aside, and stir it through hot pasta with a fork, sprinkling with remaining parmesan. Serve.
The acid from the vinegar helps to set the protein in the egg, so it holds its shape. If you’d like to remove the taste of vinegar, rinse cooked eggs in a bowl of hot water and drain.
Note
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