John Myers
Ingredients for 1 servings:
- 120g spaghetti
- 100g pancetta
- 40 g hard cheese (Grana Padano)
- 20 g Parmesan
- 3 egg yolks
- Pepper, freshly ground
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Cook the pasta in salted water according to the package instructions. Cut the pancetta into small cubes or strips and cook slowly on speed 6 out of 10 until nice and crispy. Pour the fat into a separate bowl, place the pancetta pieces on a paper towel and set aside. Put the egg yolks, Grana Padano, Parmesan, and the rendered fat from the pancetta in a bowl, season well with pepper, and whisk together until a nice yellow paste forms. Just before the pasta is cooked, add a little of the cooking water to the egg and cheese mixture, place the bowl on top of the pot with the spaghetti, and whisk well. The mixture should not exceed 65°C, otherwise the eggs will curdle. Finally, add the pasta and 3/4 of the bacon (you’ll need the rest for garnishing). Return everything to the boiling water and heat gently over a bain-marie until creamy. Garnish with pepper, Parmesan, and the bacon pieces when serving. Per serving: approx. 700 kcal.
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