- 2 medium free-range eggs, yolks only
- 75 g single cream
- 250 g fettuccine
- 300 g cooked roast pork, cut into bite-size pieces
- 200 g courgette, trimmed and cut into ribbons using a vegetable peeler
- 1 tbsp olive oil
- 1 clove garlic, finely chopped
In a small bowl, gently whisk together the egg yolks and cream until combined. Season with a little freshly ground black pepper and set aside.
Cook the pasta in a large pan of boiling water for 10 minutes, until al dente. Drain and set aside.
Meanwhile, heat the oil in a large pan and cook the garlic for 2 minutes. Add the pork and courgette to the pan and toss to combine. Cook for 1-2 minutes to heat through.
Add the cooked pasta and toss to combined, then mix through the egg yolk and cream mixture, cooking over a low heat for 2 minutes or until the sauce has thickened.
Divide between bowls, season with freshly ground black pepper, and serve.
Cook's tip: use the 2 leftover egg whites to whip up a healthier omelette for breakfast