• 350 grams of spaghetti
• 30 grams of butter at room temperature
• 1 egg and 1 egg yolk plus 1.25 decilitre cream
• 1 crumbled dried pepper
• 150 grams of pancetta (or bacon) in strips
• salt and pepper to taste
• 75 grams of freshly grated Parmesan cheese or Pecorino
Put the cooking water (with salt) for the spaghetti on. Place a serving dish and possibly deep plates in a preheated oven (120 ° C). Put the bacon strips in a pan with a thick bottom, fry the bacon lightly crispy. Then pour in the cream. Stir the egg and yolk, add the grated cheese. Crumble the dried pepper without the seeds. Heat the butter.
Cook the spaghetti al dente in plenty of water. When the spaghetti has drained, put the pasta directly into the piping hot preheated serving dish. Stir in the butter first, then the still warm bacon (with cream) and finally the egg-cheese mixture. Scoop and toss until all spaghetti strands are covered. Finish with pepper to taste. Hurry to the dining table and scoop the spaghetti into – again preheated – deep plates. Put the extra grated cheese on the table.
If this is your main course, serve it with a mixed salad, which you serve on a separate plate.
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