Chef´s Choice – Pasta Dishes
- 500 g spaghetti
- 6 strips bacon, diced
- 4 egg yolks
- 120 g Parmesan cheese, grated
- 1/2 tspn salt
- 1/2 tspn grounded black pepper
- fresh flat-leaf parsley, chopped (amount to your taste)
Cook the spaghetti in slightly salted boiling water about 10 – 12 minutes (look at the package directions). Drain them properly.
Reserve the drippings in the pan.
In a large bowl, whisk the egg yolks. Still whisking, add 2 tablespoons of the drippings.
Add the drained pasta and Parmesan to the yolk mixture and quickly toss to combine.
Add the salt, pepper, parsley and bacon and mix in.
Bring the whole lot back to the frying pan and heat for a short while, tossing gently, until the egg yolks slightly thicken (according to your taste).
Goes well with a bowl of lettuce or salad and a glass of dry red wine.