This has to be one of my favourite dishes and if done well, is truly a great dish that can be whipped up quickly for an evening meal, or for a bit of comfort food.
This dish is a favourite at Hornbrook HQ, I’ve played around with a few different ways of making it and it is so simple and quick, I know you’ll love it.
4x egg yolks
4 slices prosciutto
2 tbsp. of smoked lardons
100g spaghetti (preferably good quality)
Small handful of lemon thyme. I find this helps cuts through the dish and really adds a little zip.
Method: Place a pan of salted water on the hob and bring it to the boil, once boiling add the pasta and cook for about 8-10 minutes. Remember to stir the pasta so that it doesn’t stick together – I find tongs are the best for this job.
In a hot frying pan cook off the lardons, garlic, thyme and prosciutto until crisp. You won’t need any oil for this as there is a lot of fat in the meat that will render out whilst cooking.
After cooking the meat leave it to stand off the heat. Once the pasta is cooked put it into the frying pan removing it from the water with a pair of tongs; this way you keep some of the cooking liquor in your pan which will make up the sauce. Let this stand for about a minute before adding black pepper, egg yolks, and a tiny knob of unsalted butter if you have some to hand, as I find it adds a little more flavour and richness. Mix it all together and serve in a nice pasta bowl with a healthy grating of Parmesan, a pinch more pepper and some good quality extra virgin olive oil.