Ingredients

The following ingredients have 4 Servings
  • 7 oz dried pasta (cooked as per package instruction)
  • 2 cloves garlic (peeled and finely chopped)
  • A handful of fresh flat-leaf parsley (finely chopped)
  • 2 eggs
  • 1 egg yolk
  • 2 handfuls of freshly grated parmesan cheese
  • Crumbled sea salt and freshly ground Black pepper
  • Cooking oil
  • 4 oz of bacon or pork belly and/or 2 anchovies (diced into small pieces, roughly chopped)
  • Red pepper flakes

Instruction

  • If you choose to use bacon or pork belly, let them fry in the pan without oil until cooked through and somewhat crispy. Save the oil to pan fry the spaghetti later
  • Put all your ingredients, apart from the spaghetti and olive oil, into a bowl and mix together. Add your spaghetti to a pan of salted, boiling water and cook as per package instruction. Drain the pasta in a colander and rinse under cold water to cool it down. Once the pasta is cool, snip it with kitchen shears (scissors) into pieces roughly 3 inches long and add them to the bowl. Mix everything well
  • Pour a little oil into a pan and place on the heat. Then, using a fork, add piles (as big or as small as you like) of the spaghetti mixture to the pan and fry until golden and crisp on both sides. It's delicious to fry the fritters in a slightly hotter pan so they become really golden on the edges but are a bit softer and warm inside. Sprinkle with sea salt before serving and some red pepper flakes if you like