If you’re a fan of creamy pasta, you’re going to love this dish. Ready in half an hour, it’s a great option for busy weeknights.
Note: + Cooling time
- 1 tbs white vinegar
- 6 Coles Australian Free Range Eggs
- 500g fresh fettuccine or pappardelle
- 6 pancetta slices
- 2 Coles Australian Free Range Egg yolks
- 1/2 cup (125ml) thickened cream
- 1/2 cup (40g) finely grated parmesan
- 120g pkt Coles Australian Baby Spinach
Bring a saucepan of water to a simmer over high heat. Add the vinegar. Crack 1 egg into a small bowl. Stir the water to create a whirlpool. Pour the egg into the centre of the whirlpool. Cook, without stirring, for 3 mins for a runny yolk or until cooked to your liking. Use a slotted spoon to transfer to a bowl. Cover to keep warm. Repeat, in batches, with 3 more eggs.
Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Heat a large frying pan over medium heat. Add the pancetta. Cook for 2 mins each side or until the pancetta is crisp. Cool slightly. Transfer to a clean work surface and coarsely chop.
Whisk the egg yolks, cream, parmesan and remaining eggs in a bowl. Season.
Return the pasta to the pan with the pancetta and spinach. Pour over the egg mixture. Place over low heat. Cook, tossing, for 1-2 mins or until the spinach wilts and the sauce thickens slightly.
Divide pasta among serving bowls. Top with the poached eggs. Season.
Serve with flat-leaf parsley leaves and finely grated parmesan