The eggs in this recipe cook when they come in contact with the hot pasta. If you are concerned about food safety, use pasteurized eggs for the ultimate safety. You can use other meats like pancetta or ham instead of the bacon, or just leave it out altogether. I sometimes add some minced garlic to the egg and cream mixture before mixing it with the spaghetti.
Ingredients:
- 1 lb. spaghetti pasta
- 8 slices bacon, cut in half crosswise
- 4 egg yolks
- 1/2 cup heavy cream
- 1 cup grated Parmesan cheese, divided
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon white pepper
Bring a large pot of salted water to a boil. Cook bacon in a heavy skillet until crisp. Remove bacon from pan and drain on paper towels. Set bacon aside. Set skillet aside; do not rinse or wash.
Cook the pasta as directed on package. Meanwhile, combine the egg yolks, cream, half the Parmesan cheese, nutmeg, and pepper in a medium bowl and beat until well blended.
When the pasta is cooked, drain, reserving about 1/3 cup cooking water, and immediately add to the skillet with the bacon drippings. Place over low heat and toss for 1 minute, scraping the pan with tongs to loosen pan drippings.
Stir in the egg mixture and toss thoroughly until combined. Add pasta cooking water as needed until a creamy sauce forms. Add the bacon and remaining cheese and toss again to coat. Serve immediately.
No comments:
Post a Comment