• Preparation Time without pasta, 5 minutes
  • Makes 4 servings
  • Freezing Not Recommended


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  • 2 tsp Canola Oil
  • 3 cloves garlic, minced
  • 4 oz (about 3 thick slices) pancetta or bacon
  • 2 eggs, lightly beaten
  • 1 tsp salt
  • 1/3 cup freshly grated parmesan cheese
  • 1/2 recipe Ribbon pasta (or 12 oz/375g spaghetti)

Serving Size: 4 servings


Serving Size: 4 servings

  • PREPARE pasta according to directions.
  • COMBINE oil, garlic and pancetta in skillet set over medium heat; cook, stirring occasionally, for 5 minutes or until pancetta is slightly crisp. Stir together eggs and salt.
  • COOK pasta in large pot of boiling salted water for 5 to 6 minutes or until tender but firm. Drain; return to pot over low heat. Stir in pancetta mixture until pasta is well coated. Stir in egg mixture; cook, stirring, for about 30 seconds or until eggs are lightly cooked but still creamy. Stir in cheese. Serve immediately with extra cheese.
  • Tip:
  • Pasta is always best served immediately. And remember to start making your sauce before you cook your pasta; that way, the drained pasta never has to wait for the sauce to be finished before it can be “dressed”.


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