Spaghetti with pancetta and eggs

Ingredients for 2 servings:

• 250g spaghetti
• salt water
• 3 eggs
• 250 g ham with bacon, smoked
• 1 shot of milk
• some olive oil
• 2 m.-large tomato(s)
• 12 cucumber slices
• basil, fresh
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Spaghetti with ham and egg

Cook the spaghetti in salted water according to the package instructions and drain. Cut the smoked ham into pieces and add to a pan drizzled with olive oil, browning well. In the meantime, crack the eggs into the cooked pasta and mix well. Season the egg noodles with salt and pepper and add to the pan with the bacon. Fry everything while stirring, deglazeing occasionally with milk so the pasta dish doesn’t become too dry. Place everything on a large, flat plate. Slice the tomatoes and arrange them around the plate, along with the cucumbers. Season the tomatoes with salt and pepper and drizzle with olive oil. Place a slice of tomato decorated with basil on top of the spaghetti, and place a slice of cucumber cut open down to the middle and twisted on either side.