in Italy

Green and white spaghetti in bacon and cream sauce

updated

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Ingredients for 4 servings:

  • 200 g spaghetti, green
  • 200 g spaghetti, white
  • 100 g bacon, streaky, smoked
  • 1 m.-sized onion(s)
  • 200 g mushrooms
  • 400 g whipped cream
  • 1 bunch parsley, finely chopped
  • 2 egg yolks
  • Salt and pepper, white
  • Parmesan, grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the pasta in plenty of salted water for about 10 minutes until al dente. In the meantime, finely dice the bacon and fry. Peel and dice the onion. Trim and thinly slice the mushrooms. Sauté both in the bacon fat. Reserve some cream and add the rest. Let everything simmer uncovered until thickened, then remove from the heat. Whisk the egg yolk with the reserved cream and stir into the sauce while it is no longer boiling. Season with salt and pepper. Drain the spaghetti and immediately toss with the bacon and cream sauce, sprinkled with parsley and Parmesan cheese and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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