This traditional Italian recipe is a family favorite. It’s spaghetti with a delicious bacon and egg sauce. It’s ideal served with a green salad or a bit of arugula. It comes together very quickly with a frying pan and a Le Creuset nonstick Shallow Casserole.
Ingredients for 6 people:
8 thick slices of bacon (200g)
1 tablespoon olive oil
2 cloves of garlic
500g of spaghetti
4 eggs
250ml of cream
150g of grated Parmesan cheese
Ground black pepper
Chopped fresh parsley
Preparation:
Remove the rind from the bacon and cut it into cubes. Fry it in a frying pan over low heat until golden. Add the chopped garlic cloves and cook for 2 minutes. Turn off or reduce the heat to keep the pan warm.
In a bowl, whisk the eggs with the cream, half of the grated Parmesan cheese (even better if grated at home), and a teaspoon of ground black pepper.
Clean the Shallow Casserole, add water with a little salt, and bring it to a boil with the lid on. Add the spaghetti to the boiling water and cook until al dente (check the package cooking times).
Turn off the heat, drain, and return the pasta to the Shallow Casserole. Add the bacon and its fat, followed by the egg, cream, and Parmesan mixture. Mix well with a wooden spoon.
Sprinkle the remaining Parmesan and the fresh parsley on top and serve directly in the Shallow Casserole.
