• 400g Spaghetti, or other long thin pasta
  • 2tbsp Olive oil
  • 1 Onion, finely chopped
  • 200g Pancetta, or rindless bacon, finely chopped
  • 2 Garlic cloves, finely chopped
  • 3 Eggs
  • 4tbsp Parmesan cheese, freshly grated, plus extra for garnishing
  • 3tbsp Fresh parsley, finely chopped, plus extra for garnishing
  • 3tbsp Cream
  • Salt and pepper


  • STEP 1

    Cook the spaghetti in a saucepan of lightly salted boiling water for 8–10 minutes, or according to the packet instructions, until al dente.

  • STEP 2

    Meanwhile, heat the oil in a large frying pan. Add the onion and fry until soft, then add the bacon or pancetta and garlic, and fry gently for 4–5 minutes.

  • STEP 3

    Beat the eggs with the Parmesan, parsley and cream. Season with salt and pepper and mix well.

  • STEP 4

    Drain the spaghetti and add it to the pan with the onion and bacon or pancetta. Stir over a gentle heat until well mixed, then pour in the egg mixture. Stir and take the pan off the heat. Carry on mixing well for a few seconds, until the eggs are lightly cooked and creamy, then serve immediately garnished with Parmesan and parsley.

Recipe courtesy of Hamlyn 200 fast family favourites, by Emma Jane Frost, Hamlyn, £3.49


Goes well with