- Preparation time
- 5 mins
- Cooking time
- 15 mins
- Difficulty
- Moderate
- Serves
- 4 people
- Meal course
- Dinner
- Posted by
- Posted on
- August 18, 2014
This recipe was designed using Pangkarra Wholegrain Spaghetti, Rohde’s Free Range Eggs and Warrick Grove EVO. These are all local, family owned and operated Clare Valley businesses.
And yes, it’s sortof a dinner recipe… But, who said you can’t eat pasta at breakfast?
375gm Wholegrain Spaghetti
4 large Eggs - make sure they are super fresh
4 cloves of Garlic
1/3 cup good quality EVO
1/3 cup firmly packed freshly grated Parmesan
100gm flat Pancetta - sliced thinly
2 tbs White Vinegar
Salt and White pepper
Extra grated Parmesan and Flat leaf Parsley to serve
- Pre-heat your oven to 200c, place the pancetta on a flat tray and roast for approx. 5 minutes until super crisp. Do not take your eyes off it as it will burn very quickly. Drain on absorbent paper and set aside until ready to use.
- Bring a large pot of salted water to the boil. Add the spaghetti and cook, stirring occasionally until al dente, approx. 8 minutes. Drain the pasta, reserving 1/2 cup of pasta water.
- In a large fry pan, place the finely chopped garlic and the oil. Turn on the heat, and slowly bring up the temperature until the garlic starts to brown slightly and release it's aroma. Add the cooked pasta and the reserved water and season really well with salt and pepper. Cook for a further minute, then take off the heat and add the grated Parmesan.
- Meanwhile, bring another fry pan of water to a simmer, add the vinegar. Once the water is just below boiling, add the eggs and cook for 2 - 3 minutes until softly poached - make sure the yolks are still runny, this is very important. Divide the pasta between 4 plates.
- Remove the eggs with a slotted spoon and serve each one on top of the pasta, with the crisp pancetta, the extra parmesan and a scattering of parsley. Drizzle with another flourish of EVO and eat immediately.
- Tip: To make perfectly poached eggs, you need to have super fresh eggs, otherwise the whites will run and they will not hold their shape in the water.
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