An old classic that needed a picture update. I had a very old picture here from before the time I had photography backgrounds so it was time for an update. This is a no fuss recipe that is ready in 15 minutes. It is made with a few basic ingredients and it is full of flavor. Traditionally it is made with guanciale or pancetta and Pecorino cheese but I like to substitute them for bacon strips for its crispiness and Parmesan because well, I really like Parmesan.
This recipe serves 2.
250g fresh spaghetti
3 egg yolks
150g bacon strips
40gr of freshly grated Parmesan cheese
Freshly ground black pepper
Cook the bacon in a non-stick pan over medium heat until it becomes crispy. Remove from the heat and reserve the drippings. Chop the bacon strips and set it aside. I like to save a bit to sprinkle on top just before serving, this way it still has some crunch.
Cook the pasta al dente as instructed on the package. Reserve about 1 cup of the cooking water.
In a large bowl, add the egg yolks and egg, and whisk until combined. Slowly whisk in about 1/4 of a cup of the reserved cooking water and about 1 teaspoon of the bacon drippings. This prevents the eggs from curdling. Add the spaghetti and bacon. Toss to coat. Gradually add the Parmesan, stirring and tossing to melt it. Toss until the sauce thickens, adding a few more tablespoons of the pasta water if needed. Season to taste with salt and pepper. Divide the pasta into two bowls and garnish with extra Parmesan and the bacon (if you reserved some for crunch). Enjoy!
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