100g bacon
50g parmesan cheese
3 large eggs
350g spaghetti
2 garlic cloves, peeled and left whole
50g unsalted butter
Salt and black pepper
  • Bring a large pot of water to boil, add salt and a dash of oil.
  • Add spaghetti and cook until al dente.
  • In a large frying pan melt the butter and fry the bacon over a low heat.
  • Crush the garlic (do not mash) and add to the bacon, simmer until bacon is crispy. Remove the garlic.
  • When pasta is cooked, drain and add to the bacon.
  • Beat eggs in a separate bowl, season with pepper cheese.
  • Remove the hot pan with the bacon and spaghetti from the stove and quickly pour in the egg mixture.
  • Lift the spaghetti so the egg mixes thoroughly and everything is well coated.
  • The egg mixture will thicken but not looked scrambled. The heat of the pot will continue to cook the egg.
  • Serve immediately with a sprinkling of remaining cheese.


Post a Comment