A quick and easy family fish. Source Fay Ripley – Fay’s Family Food
Ingredients:
1 small onion finely chopped
85g pancetta chopped to bite size
2 garlic cloves crushed
250g dried spaghetti
2 large egg yolks
150g asparagus spears
142ml single cream
4 tbs vegetable stock
5 tbs grated parmesan
4 tbs fresh breadcrumbs
1 tbs chopped fresh parsley
1 tbs olive oil
1. Preheat the oven to 180 (fan) / 200/ gas 6. Fry the onion and pancetta, then add the garlic briefly.
2. Cook the spaghetti, drain and immediately mix the egg yolks with the hot pasta.
3. Steam or blanch the asparagus until just tender but still crunchy.
4. Mix the eggy pasta, the onion and pancetta mixture, asparagus, cream, stock and half of the parmesan. Pile into an oven proof dish.
5. Mix the remaining parmesan, breadcrumbs, parsley and olive oil and scatter over the top of the pasta. Bake for 15 minutes.
This recipe is from Fay Ripley’s recipe book – Fay’s Family Food. I really like her recipes as they are simple, quick and always liked by everyone. I would highly recommend this book if you’re on the look out for a new cook book. I made this dish the other night for my kids and their friends and they devoured it. The recipe says its for 4 adults but 4 children finished it off 🙂 I tasted a bit and it was really nice. I didnt have asparagus or parsley so didnt include them but reckon it would have been nice with peas. Would highly recommend this dish and it will definitely be added to my list of easy dinners.