|per 100 g||Total Recipe|
|Gross weight||100 g||1760 g|
|Energy||955 kJ / 229 kcal||16804 kJ / 4016 kcal|
|Sat. fat||5 g||79 g|
|Unsat. fat||5 g||84 g|
|Fibre||4 g||56 g|
|Salt||559 mg||9828 mg|
600 mlTap water
99 mlDouble cream
22 mlOlive oil extra-virgin
15 gSea salt
1.8 kgTotal recipe weight
Bring the water with all the sea salt to a boil in the sauce pan, add the spaghetti when it is boiling
Mean while heat a sauté pan on medium to high heat
Cut the pancetta into thin slices & crush/ peal / chop the garlic
Gently fry the pancetta in the sauté pan for about 3 minutes the add the garlic. Fry for a further 2 - 5 minutes until the pancetta crispy and golden. Then leave of the heat until the pasta is ready.
Grate the Parmesan cheese use half in the sauce and keep the rest as garnish on the table
Beat the eggs and then add the cream, season with a little pepper.
Follow the cooking instructions of spaghetti and drain of the water when cooked, Keep 1 - 2 cups to moisturize you pasta dish
Put the sauté pan with pancetta back on low heat and add the spaghetti, the egg & cream mix and grated parmesan cheese
Stir well until the eggs are partly cooked, this will take only 1 - 2 minutes as the spaghetti is still hot.
Your pasta is ready to serve….