1 Tbsp Bay’s Kitchen Concentrated Vegetable Stock
4 Large egg yolks
350g Gluten free spaghetti
300g Pancetta, chopped into small chunks
200g Green beans, roughly chopped
80g Parmesan, plus extra to serve
2 Tbsp garlic infused olive oil
Small bunch of basil leaves, torn with a few reserved
Small bunch of mint leaves, torn with a few reserved
Sea salt and freshly ground black pepper
In a small bowl, mix together the egg yolks, parmesan, herbs, zest of the lemon, a good squeeze of lemon juice and a generous grinding of black pepper. Put to one side.
Bring a large pan of water to the boil. Add a generous pinch of salt and the spaghetti and cook according to packet instructions, until al dente.
Meanwhile, heat the garlic infused olive oil in a heavy-bottomed or frying pan. Tumble in the pancetta and cook for 4-5 minutes, or until it starts to crisp up at the edges. Stir through a tablespoon of Bay’s Kitchen Concentrated Chicken Stock and 100ml hot water and cook for a further few minutes.
Steam the green beans for a couple of minutes until just tender (alternatively add them into the pan with the pasta towards the end), then stir them into the pancetta mix, along with the spinach.
Add the pasta to the pan along with a good splash of the pasta water, then take the pan off the heat. Quickly mix in the egg and cheese mix, using tongs to move the spaghetti around so that everything turns glossy and is evenly coated.
Twirl the pasta into bowls, sprinkle with the reserved herbs, a grind of black pepper, another squeeze of lemon and more cheese, if you like.