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ingredients
· spaghetti (I haven’t stipulated how much because it depends on how greedy you are!)
· 170g packet of pancetta cubes
· 1 medium onion, finely chopped
· 1 dessertspoon of light olive oil (not extra virgin)
· 2 eggs
· 2 dessertspoons of low fat yoghurt
· 2 dessertspoons of Parmesan
· 1 more dessertspoon of parmesan for sprinkling
· freshly ground black pepper
preparation method
1. Bring a large pan of well salted water to a rolling boil. Drop in the spaghetti, stir a couple of times to stop it sticking.
2. While the spaghetti is cooking, fry the onion and pancetta gently in the olive oil until the onion is translucent and the pancetta is cooked through.
3. In a small bowl, combine the eggs, yoghurt and the parmesan.
4. After 10 minutes the spaghetti should be al dente. Drain the pasta well in a colander and then transfer it back to the pan it was in.
5. Over a low heat if you have gas, or a just switched off ring if you have electric, add the egg mixture to the pasta, stirring briskly so that the egg doesn’t scramble.
6. Finally, add the pancetta and onion and a few good grindings of pepper. Serve with the additional dessertspoon of Parmesan sprinkled over the top.
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