Eggs, cheese, and bacon or pancetta are cooked together for a decadent and silky pasta sauce. Top with fresh parsley and more Parmesan cheese for a hearty, filling Italian dinner recipe.
2 OZ / 60 G Parmesan cheese
1.75 OZ / 50 G shallot
5 OZ / 150 G bacon
0.75 OZ / 20 G olive oil
68 OZ / 2000 ML hot water
0.75 TSP salt
10.5 OZ / 300 G dried spaghetti
2 EA large eggs
0.5 TSP pepper
Chop the bacon into small lardons and place to one side.
Chop the parmesan to small chunks and add to mixing bowl. Blend for 7 seconds / speed 8. Transfer to a bowl and place to one side.
Peel the shallot and then add to mixing bowl. Blend for 5 seconds / speed 5.
Add the bacon and olive oil to the bowl, and sauté for 5 minutes / 248°F|120°C. Add to a bowl and place to one side, then rinse the bowl.
Add water and boil. Insert the simmering basket. Break the spaghetti in half and add to the mixing bowl. Cook for 5 minutes / 212°F|100°C until al dente.
Remove the simmering basket, draining the water from the mixing bowl. Reserve a little water to loosen sauce if required. Add the spaghetti with the bacon mix back to the mixing bowl.
Whilst pasta is still hot add the eggs and cheese to the mixing bowl, mix for 2 minutes / 230°F|110°C / speed 1.
Loosen the sauce with the pasta water if required. Sprinkle with extra parmesan, salt and pepper.
Enjoy your dish!
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