Ingredients
- 3 large eggs
- 80g parmesan
- Black pepper
- 150g dried Yorkshire Pasta Fusilli
- Extra virgin olive oil
- 6 unsmoked bacon rashers or 100g pancetta
- 3 spring onions
- 2 garlic cloves
- Pinch of salt
- Small handful of fresh parsley
Step by Step Instructions
Step 1
Put a large saucepan of water with a pinch of salt on to boil.
Step 2
Finely chop the bacon or pancetta.
Step 3
Peel and finely chop 2 garlic cloves.
Step 4
Finely chop 3 spring onions.
Step 5
Put the egg yolks into a bowl, finely grate in the parmesan, season with black pepper, then mix well with a fork and put to one side.
Step 6
Cook the fusilli in a large pan of boiling salted water until al dente (approximately 6 minutes).
Step 7
Add a tablespoon of extra virgin olive oil to the frying pan then place over a medium-high heat. Add the chopped garlic to flavour the fat for 1 minute. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up.
Step 8
Add the chopped spring onion for a further 2 minutes then turn down to a low heat.
Step 9
Reserving some of the cooking water, drain and add the fusilli. Toss well over the heat so it really soaks up all that lovely flavour, then remove the pan from the heat.
Step 10
Reserving some of the cooking water, drain and add the fusilli. Toss well over the heat so it really soaks up all that lovely flavour, then remove the pan from the heat.
Step 11
Serve with a grating of parmesan, an extra twist of black pepper and a sprinkle of chopped parsley.
