2
portions:
200 g spaghetti
150g pancetta
(bacon)
*(60 ml
water) – use the water from the pot where you cooking pasta
100 g parmesan
2 pieces happy
egg yolks
1 tablespoon
olive oil
pepper
salt
*If you like,
use garlic too
Cook the
pasta in salty water (1 tablespoon of salt) “al dente” (cooked until slightly firm but not soft). While cooking spaghetti, put the bacon
on the pan and melt on medium heat until crispy. Drain the spaghetti and put them
on the pan with bacon, pour the water (approximately 60ml, maybe more) on the
pan. After a minute turn off the heat and pour parmesan and stir quickly, after
30 second stir the egg yolk into until thicken, pinch of salt and
pepper, done.
*(Do not
overcooked it!!! The pan must be turned of while you place the egg yolk in
there, otherwise the egg would be scrambled).
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