John Myers
Ingredients for 4 servings:
- 400 g spaghetti made from durum wheat semolina
- 150 g Parmesan, freshly grated
- 2 shallots
- 4 egg yolks
- 100 g lean bacon (South Tyrolean bacon, pancetta)
- Salt and pepper, black from the mill
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Dice the shallots and bacon and fry slowly in a pan over low heat. Cook the spaghetti al dente so that both are done at the same time. Meanwhile, grate the Parmesan cheese. Place the four egg yolks in a bowl and season generously with black pepper. Use salt sparingly, as the bacon adds a lot of salt. Add the shallots and bacon to the egg yolks and mix. Drain the spaghetti, immediately add it to the egg yolk, onion, and bacon mixture, add the freshly grated Parmesan cheese, and mix everything well. Serve on warmed plates.
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