Ingredients

Steps

• Boil a large saucepan of lightly salted water.
• Melt butter in a frying pan and sauté garlic until golden, then discard the clove.
• Sauté pancetta and walnuts in the pan for 4 minutes until golden-brown.
• Mix the beaten egg and single cream together in a bowl.
• Cook the fusilli in the boiling water until al dente and drain.
• Toss the pasta with the walnut mixture and stir in the egg and cream sauce.
• Serve in warmed bowls topped with pecorino and thyme leaves.