John Myers
Ingredients for 8 servings:
- 750g spaghetti
- Salt
- Pepper, black, coarse
- 2 tbsp olive oil
- 4 eggs
- 200 g bacon, diced
- 100 g Parmesan, freshly sliced
- 250 g cream (salad cream)
- 200 g sour cream
- 2 clove(s) garlic, squeezed
- possibly arugula, 2 bunch
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Pasta salad with a twist
Break the spaghetti in half and cook in plenty of boiling salted water for approx. 8-10 minutes until al dente. Drain, rinse, and toss with the oil. Boil the eggs hard for approx. 10 minutes. Then rinse in cold water, peel, and let cool completely. Fry the bacon in a pan without fat until crispy. Drain on kitchen paper. Mix the salad cream, sour cream, and 2/3 of the Parmesan. Peel the garlic and press it directly into the salad dressing. Season with salt and pepper. Mix the garlic cream with the spaghetti and bacon. Let it stand for approx. 30 minutes. Chop the eggs and fold them into the salad. Season again to taste. Sprinkle with the remaining Parmesan before serving. The original recipe also calls for arugula tossed into the salad. I actually thought the idea was very good, but then found the whole thing a bit too bitter, so I had to fish it out again. But that’s all a matter of taste, and maybe you’ll just like it.
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