400g dried spaghetti
400ml double cream
50g fresh grated parmesan
3 egg yolks, beaten
300g good quality ham (pancetta), diced
1 clove garlic, crushed
1 shallot, finely diced
Knob of butter
- Start by cooking the spaghetti in boiling water.
- While the spaghetti is cooking, gently sauté the shallot in the butter. When it is soft add the ham and cook until it starts to go crisp then add the garlic. Cook for 2 minutes making sure it doesn’t start to colour.
- Add the cream and gently bring to the boil, take off the heat and add the beaten yolks, stirring constantly. The residual heat will cook the yolks and the sauce should thicken slightly. Put back on to a low heat to ensure eggs are cooked for 1 to 2 minutes, making sure it doesn’t scramble.
- When the spaghetti is cooked, drain well and add to the sauce. Finish with grated parmesan.