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PrintSPAGHETTI WITH EGGS, BACON AND CREAM
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a large saucepan, add the onion and garlic and fry gently for about 5 minutes until softened.
- Add the pancetta or bacon to the pan and cook for 10 minutes, stirring.
- Meanwhile, cook the spaghetti in a large saucepan of salted boiling water according to the instructions on the packet until aidente.
- Put the eggs, creme fraiche and grated Parmesan in a bowl. Stir in plenty of black pepper, then beat together well.
- Drain the pasta thoroughly, tip it into the pan with the pancetta or bacon and toss well to mix.
- Turn off the heat under the pan, then immediately add the egg mixture and toss thoroughly so that it cooks lightly and coats the pasta.
- Season to taste, then divide the spaghetti among 4 warmed bowls and sprinkle with freshly ground black pepper. Serve immediately, with extra grated Parmesan handed separately.
INGREDIENTS
- 3 tablespoon sesame oil
- 2 small onion, finely chopped
- 2 large garlic clove, crushed
- 10 pancetta or rindless smoked streaky bacon rashers, cut into strips
- 500 grams fresh or dried spaghetti
- 6 eggs
- 100 grams creme fraiche
- 5 tablespoon freshly grated Parmesan cheese, plus extra to serve
- Salt and ground black pepper
7 comments for “Spaghetti with Eggs, Bacon and Cream”
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