One of the oldest pasta recipes, which also retains its title as one of the fastest options for a hearty dinner. This lightweight cooking method is slightly different from the classic one and is adapted for beginners.
Ingredients:
350 g spaghetti;60 g bacon;
2 whole eggs;
2 egg yolks;
½ cup (120 ml) cream;
parsley.
While the pasta is cooking, chop the bacon and fry it in olive oil until crispy. Transfer the crispy pieces to napkins and then cut them. Drain off the remaining fat in the pan, but leave the pan itself: its residual heat will help to gently warm the sauce, preventing the eggs from curdling, and any bacon bits stuck to the bottom and the remaining fat will add flavor.
When the spaghetti is ready, quickly drain it in a colander, gently shaking off the excess water: the starch from it will help bind the sauce and pasta. Transfer the pasta to the bacon pan, stir quickly, and then begin pouring in the yolk and cream mixture in portions, stirring continuously and vigorously. Add bacon and herbs.
Serve immediately, lifting the pasta from the bottom of the dish, where most of the sauce always accumulates.
A little greens and grated cheese before serving will never go amiss.
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