- 75g/3oz butter
- 1 garlic clove, crushed
- 160g/5½oz pancetta, roughly chopped
- 150g/5oz walnuts (shelled weight), roughly chopped
- 1 free-range egg, beaten
- 150ml/5fl oz single cream
- 300g/11oz fusilli pasta
- salt and freshly ground black pepper
- freshly grated pecorino cheese (optional)
- thyme leaves, for garnish (optional)
- Bring a large saucepan of lightly salted water to the boil.
- Meanwhile, melt the butter in a large frying pan, add the garlic and sauté for 1-2 minutes, or until golden. Remove the garlic clove and discard.
- Add the pancetta and walnuts to the pan and sauté for 3-4 minutes, until the pancetta turns a golden-brown colour, taking care not to let the walnuts burn.
- In a bowl, mix together the beaten egg and single cream.
- Cook the fusilli according to packet instructions, until al dente, then drain.
- Add the pasta to the walnut and pancetta mixture, then stir in the egg and cream mixture. Season, to taste, with salt and freshly ground black pepper.
- Serve immediately in warmed bowls. Finish with freshly grated pecorino cheese and garnish with a couple of thyme leaves (optional).