- 1 pack spaghetti
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 garlic clove, halved
- 77g pack pancetta
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- 1 chicken breast, cut into strips
- 2 eggs
- 100g Grana Padano, finely grated, plus extra to serve (wrap the rest tightly and it will keep for several weeks)
- 1 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Cook the spaghetti following pack instructions. Meanwhile, heat the oil in a frying pan and fry the garlic and pancetta until crisp, then add the chicken strips and fry briefly until they're just cooked through. Fish out the garlic clove and discard it. Beat the eggs with the grana padano and some black pepper.
Add a couple of tablespoons of pasta water to the pancetta pan along with the butter, then drain the pasta and add it to the pan. Pour in the egg mixture, take the pan off the heat and toss together so the egg cooks in the heat of the pasta. Divide between four warm bowls and top with more cheese, if you like.
PortionsA pack of spaghetti is 500g, but this is too much for four portions, so measure about 75g per adult, and less for children depending on how old they are. Serve with a green salad.