Directions

1. In a medium pot over high heat, cook spaghetti as per packet instructions. Reserve ½ cup pasta water. Drain well and set aside.  

2. In a small bowl, whisk together egg, parmesan, salt and pepper. Set aside.

3. Once pasta is finished, in a frying pan over medium heat, warm olive oil. Add garlic and most of the biltong and cook until fragrant. Add cooked pasta and a little bit of pasta water to cool the pan down. Reduce heat to low.

4. Very slowly pour the egg mixture into pan whilst continuously stirring. It is crucial the pan isn’t too hot and that you keep stirring, otherwise you will cook the egg too quickly. The mixture should become silky and saucy, not lumpy.

5. Once egg mixture is in, slowly add remaining pasta water until you reach your desired consistency. Stir through half of the parsley.  

6. Serve on a plate and top with extra biltong and fresh parsley.