Ingredients
60 g | pancetta, cut into ¼-inch pieces |
113 g | spaghetti |
50 g | Runny Yolk Sauce, plus extra for serving |
15 g | Parmesan cheese, plus extra for serving |
Salt and pepper |
2 ounces pancetta, cut into ¼-inch pieces |
4 ounces spaghetti |
¼ cup Runny Yolk Sauce, plus extra for serving |
½ ounce Parmesan cheese, grated (¼ cup), plus extra for serving |
Salt and pepper |
Instructions
- 60 g pancetta, cut into ¼-inch pieces
- 113 g spaghetti
- 50 g Runny Yolk Sauce
- 15 g Parmesan cheese, grated
- Salt and pepper
Instructions
- 2 ounces pancetta, cut into ¼-inch pieces
- 4 ounces spaghetti
- ¼ cup Runny Yolk Sauce
- ½ ounce Parmesan cheese, grated (¼ cup)
- Salt and pepper