Servings: 2 · Prep Time: 6 mins · Cooking Time: 12 mins
Total Time: 18 mins

Lunch | Dinner | Fibre

We have several versions of this recipe that we love to cook, here is a delicious version created by chef will Procter.

Ingredients

  • Pancetta (4 slices)
  • Eggs
  • Parmesan Cheese (40g)
  • Konjac Spaghetti (400g)
  • Spinach (handful)
  • Garlic (2 cloves)
  • Full Fat Cream (4 tbsp)
  • Extra Virgin Olive Oil (4 tbsp)
  • Black Pepper (to taste)

Method

STEP 1
Separate the eggs and put the egg yolks into a bowl, finely grate in the parmesan cheese, season with pepper, then whisk together. Place to one side.

STEP 2
Chop the pancetta into pieces and set aside.

STEP 3
Crush a clove of garlic and add it to a medium hot pan with olive oil. Leave it to flavour the oil for 1 minute. Stir in the pancetta, then cook for 3 minutes until it starts to crisp up. Then remove and discard the garlic cloves.

STEP 4
Drain spaghetti and gently pan fry in a fresh non stick pan for 2-3 minutes. Stir continuously. This will remove the moisture.

STEP 5
Warm the pancetta again on a medium heat and then add the spaghetti to the pan and toss well so they absorb all the flavours of the garlic and pancetta.

STEP 7
Add 2 tbsps cream and toss well, add the spinach and wilt down and season with pepper. Turn down the heat and pour in the egg mixture and cook the egg mixture gently so it doesn't scramble. Toss well, adding another 2 tbsps of cream until it's lovely and glossy.

STEP 8
Serve with a grating of Parmesan and a twist of black pepper.