If you’re after an Easter treat of the non-chocolate variety I have the answer!
Carbonara ( and real carbonara FYI, no cream please) twirled into birds nests with an oozy egg yolk in the middle. A lovely treat for the Easter weekend and bank holiday.
- Enough spaghetti to feed 4 people, to fill the gap between your thumb and forefinger is a good measure
- 2 free range egg yolks and 1 whole egg
- 12 rashers of streaky pancetta
- A large handful of parmesan and more to garnish
- Salt and Pepper
- 4 free range egg yolks
- You will need x4 mini spring form tins / a large hole muffin tray
- Preheat the oven to 160 Fan / 180 C.
- Cook the spaghetti as per the packet instructions.
- Meanwhile, cut the pancetta into 1cm strips using a pair of scissors and fry over a medium heat until crispy. Remove from the pan onto kitchen paper to drain and set aside.
- In a large bowl, whisk together the egg yolks, egg, parmesan and a pinch of salt and pepper.
- Once the spaghetti is cooked to al dente drain and pour into the eggs.
- Mix immediately and quickly, the heat of the pasta will cook the eggs and the parmesan will melt into a silky sauce. Add most of the pancetta, leaving a little behind and mix. This is an authentic carbonara.
- To make the nests, heavily grease the tins and divide the pasta into each hole, making a dip in the middle.
- Carefully slide an egg yolk into each nest, scatter with extra parmesan and the left over pancetta. Cook for 10-15 minutes until the egg yolk has set but still wobbles.
- Remove from the oven, leave to rest for a few minutes before carefully removing from the tin and serving immediately.