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Preparation
in 35-40 minutes
Cooking
in 11-13 minutes
- In quite a wide pan, put bacon cut into strips with the olive oil and fry over a moderate heat.
- Remove from heat and set aside, keeping it warm.
- While the spaghetti is cooking in salted water, whisk the eggs in a bowl, add half of the Parmesan and a good amount of freshly ground black pepper.
- When the spaghetti is cooked to the “al dente” point, drain and pour into the pan put back on the heat.
- Mix it all together to let the flavour be absorbed, then remove from the heat and immediately pour in the beaten eggs.
- Stir quickly and serve immediately in individual dishes. Bring to the table, and sprinkle on the rest of the Parmesan.
Ingredients
400
g
100
g
bacon
50
g
Parmesan cheese
1
tbsp
olive oil
or
butter
2
tbsp
cream
4
egg yolks
salt
pepper
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Nutrition
Per 100g
Energy
2.344 kj
554 kcal
Carbs
78 g
Fat
17 g
Protein
22 g
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in this recipe
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