Though there can be many variations to this versatile recipe, this is the one where only the basic ingredient it used: bacon, Parmesan & egg. Nothing fancy but oh so hearty. It is also super quick, takes no more than 15 minutes to prepare, perfect for a weekday dinner.
If you prefer, you can use Pecorino cheese instead of Parmesan; add some green peas, garlic and upgrade the bacon to Serrano ham or prosciutto. Garnish with some fresh parsley if you would like. The sky is the limit in variations you can create.
Methods:-
1. Bring a large pot of water to a boil. Cook pasta per instruction on package until al dente (~8 mins).
Ingredients:-
(serves 2)
150 g spaghetti
60 g bacon, cut into ½" slices
2 large egg yolks
60 g Parmesan cheese (grated)
salt & black pepper to taste
Methods:-
1. Bring a large pot of water to a boil. Cook pasta per instruction on package until al dente (~8 mins).
2. Heat the bacon in a large heavy bottomed skillet over medium heat, stirring occasionally, until it begins to render some fat and turn crispy. About 6 minutes. Remove excessive fat and turn off the heat.
3. While the bacon is cooking, in a medium-sized bowl lightly beat the eggs and Parmesan cheese together.
4. Drain the pasta and transfer it to the skillet with the bacon. The pan should still be hot enough that the pasta sizzles. Add the egg Parmesan mixture. Toss the pasta so the egg mixture is evenly distributed covering the pasta.
4. Drain the pasta and transfer it to the skillet with the bacon. The pan should still be hot enough that the pasta sizzles. Add the egg Parmesan mixture. Toss the pasta so the egg mixture is evenly distributed covering the pasta.
5. Season with salt & freshly cracked black pepper. Serve.
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