Ingredients
The following ingredients have 2 Servings
- 200 g / 7oz pappardelle or any other pasta (fresh or dry)
- 1 tbsp olive oil
- 50 g / 1/4 cup pancetta or cubed bacon
- 1 tbsp single cream/half and half
- 1 egg
- 20 g / 1 cup arugula/rocket
- Salt to taste
- 2-3 tbsp parmesan cheese (grated)
Instruction
- Cook the pasta in a pot of boiling and salted water according to package directions.
- Meanwhile, fry the pancetta, add arugula to it in the last minute just to wilt it. Set aside. In a bowl, beat an egg with a fork and add grated parmesan to it, mix together.
- Drain the pasta, reserving 1/2 cup of water and add pasta to the pan with pancetta and arugula. Mix everything over low heat with a spoonful of cream and a pinch of salt just to coat.
- Take your pasta off the heat and mix in the egg and cheese mixture tossing the pasta gently, add a splash of reserved water to keep things slightly runny but it shouldn't be swimming in sauce. Serve with more freshly grated parmesan cheese.
