SPAGHETTI CON UOVO E ACCIUGA

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta is a leaner option, while bacon is widely available.

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan offers a similar flavor profile with less salt.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is heart-healthy, while vegetable oil is more affordable.

eggs

🥗Healthier: egg whites

💰Cheaper: tofu

Egg whites reduce cholesterol, while tofu is a plant-based alternative.

Finely chop the parsley and garlic.

Chop the olives.

Chop or mash the hard-boiled eggs and set aside 2 tbsp for the final decoration of the dish.

Prepare the anchovies and pasta. Keep everything ready.

Put the pasta to cook.

Pour the oil into a frying pan, then brown the garlic and melt the anchovy.

Add half the parsley and the chopped olives, cook for 1 minute, then turn off the heat and wait until the pasta is ready, still very al dente.

Drain the pasta very al dente and toss it in the frying pan, reserving the cooking water.

Stir well and turn round for 1 minute.

Add the egg but keep 2 tbsp aside for the final decoration.

Stir and turn in circles to release the starch from the noodles, using a little water from the pan.

When the spaghetti is perfectly al dente, plate and serve, decorating with the egg set aside, parsley and pepper for those who wish.

Cooking Techniques

Spice Level:

Dietary

Allergens