This traditional Italian recipe is a favorite at home. It is about spaghetti with a delicious bacon and egg sauce. It is ideal accompanied by a green salad or a little arugula. It comes together very quickly using a Le Creuset nonstick skillet and saucepan.

Ingredients for 6 people :

8 thick slices of bacon (200g)

1 tablespoon olive oil

2 garlic cloves

500g of spaghetti

4 eggs

250 ml of cream

150g grated Parmesan cheese

ground black pepper

chopped fresh parsley


Remove the rind from the bacon and cut it into cubes. Fry it in a pan over low heat until golden. Add the minced garlic cloves and cook for 2 minutes. Turn off or lower the heat to keep the pan hot.

In a bowl, beat the eggs with the cream, half of the grated Parmesan cheese (better if we grate it at home) and a teaspoon of ground black pepper.

Clean the saucepan, add water with a little salt and bring to a boil with the lid on. Add the spaghetti to the boiling water and cook until al dente (check the cooking times on the package).

Turn off the heat, drain and return the pasta to the saucepan. Add the bacon and its oil followed by the mixture of eggs with cream and Parmesan. Mix it well with a wooden spoon.

Sprinkle the remaining Parmesan cheese and fresh parsley on top and serve directly into the casserole.

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