John Myers
Ingredients for 4 servings:
- 300 g flour
- 6 m.-sized eggs
- 1 tsp salt
- 4 tsp oil
- 1 m.-sized onion(s)
- 200 g bacon
- 30 g butter
- 200 ml cream
- 50 g Parmesan, freshly grated
- 2 tbsp parsley, chopped
- Salt and pepper, black
- butter
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
fresh pasta
Knead 300g of flour, 3 eggs, salt, and oil into a smooth dough. Then let it rest for about 30 minutes under a kitchen towel. Cut the bacon (I used streaky bacon) into the thinnest strips possible and finely chop the onion. Heat about 30g of butter in a large pan and gently sauté or fry the bacon and finely chopped onion until translucent. Heat a large pot of salted water and in the meantime make the pasta (I use a pasta machine and roll out the dough up to level 5). While the pasta water is boiling, place the spaghetti on a towel and lightly dust with flour to prevent it from sticking. In a bowl, whisk or mix the cream with 3 egg yolks, the Parmesan cheese, and the parsley. Season to taste with salt and pepper. After about 2-3 minutes the pasta is cooked, drain well, add to the pan with the bacon and onions, and mix to combine. Turn off the heat and remove from the stove if necessary. Then pour the cheese and cream mixture over the mixture and mix well. Be sure to prevent the mixture from curdling. (I use the residual heat from the pan and stir frequently.) After about 1 minute, the cheese and cream mixture will have thickened.
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