You will need:
- 200 g dried spaghetti
- 2 tbsp olive oil
- 6 bacon slices, chopped
- 2 egg yolks
- 35 g parmesan cheese
- 4 tbsp cream
- salt and pepper
- 2 tbsp parsley, chopped
Step 1:
Prepare a pan of boiling water and season with salt. Place the pasta into the pan and push it down with your wooden spoon, so that all the spaghetti is submerged under the water. Add half of the oil and cook for roughly 7-10 minutes.
Step 2:
Meanwhile, into a warmed second pan add the olive oil, then the chopped bacon. Stir and let it render, stirring for a few minutes. To render simply means to melt the fat. Then turn the heat off.
Step 3:
Place the egg yolks into a bowl, then the cream and the parmesan cheese. Combine it all together.
Step 4:
When the pasta is cooked, transfer it into a colander, then place the colander back on top of the saucepan to drain the excess liquid.
Step 5:
Once the pasta is thoroughly drained, quickly place it back into the pan of bacon fat and stir well to coat the pasta. Then pour in the egg mixture and mix thoroughly.
TIP:
It is very important to use the warmth of the pasta to cook the egg yolks. But do not overheat as you'll end up with scrambled egg!
Step 6:
After mixing thoroughly, season with salt and pepper and add the chopped parsley. Use the tongs to place a generous helping onto each serving plate.
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