I learnt this authentic Italian recipe during my year abroad in Italy from an Italian friend, it is so quick and absolutely delicious. The creamy sauce is simply made using beaten eggs and parmesan (I’d say the more parmesan the better!)
1 small white onion
1 large egg
100g freshly grated parmesan
2 tbsp olive oil
Freshly ground black pepper
1.Bring a large pan of salted water to the boil and add the spaghetti, cook according to the packet guidelines.
2.Slice onion thinly.
3. Heat the oil in a frying pan and add the sliced onion and allow to soften a bit, then add the pancetta.
4. Meanwhile beat the egg in a bowl and add the majority of the parmesan (save some for sprinkling on top at the end), a pinch of salt and plenty of black pepper.
5. When the spaghetti is cooked, drain and add to the pan with the onion and pancetta, turn the heat off and add the egg mixture. The egg will cook with the heat of the already cooked ingredients, if the heat is still on the egg is likely to scramble!
6. Add extra black pepper if desired and a sprinkle of parmesan.