Total Cook time: 30 mins
- 2 tbsp olive oil
- 150g pigs in blankets, cut into small pieces
- 2 cloves garlic, peeled
- 3 egg yolks
- 80g parmesan, finely grated, plus extra to serve
- 1 tsp black peppercorns (ground)
- 200g spaghetti
Step 1: Start by heating your oil in a non-stick frying pan over a medium heat and cook the pigs in blankets for around 8-10 minutes, or until crispy and cooked through.
Step 2: Add the garlic into the pan for the final 2 minutes of cooking time, before taking the frying pan off the heat and setting aside.
Step 3: In a bowl, whisk together the egg yolks, parmesan and black pepper until combined. Now cook the spaghetti in a large pan of lightly salted water, once cooked, drain and make sure to reserve a little of the cooking water. Add a ladle of the pasta cooking water to the egg yolk and parmesan mixture, and whisk again until smooth.
Step 4: Tip your spaghetti into the frying pan alone with the pigs in blankets, and cook on a very low heat. Slowly add the egg and parmesan mixture and toss together using tongs until the sauce thickens slightly and starts to cling to the pasta.
Step 5: Divide between two plates and garnish with a little extra parmesan.
Recipe inspired by Olive Magazine.