Eggs, cheese, and bacon or pancetta are cooked together for a decadent and silky pasta sauce. Top with fresh parsley and more Parmesan cheese for a hearty, filling Italian dinner recipe.
Ingredients
2 OZ / 60 G Parmesan cheese
2 OZ / 50 G shallot
5 OZ / 150 G bacon
0.5 OZ / 20 G olive oil
70.5 OZ / 2000 ML hot water
0.75 TSP salt
10.5 OZ / 300 G dried spaghetti
2 EA large eggs
0.5 TSP pepper
Directions
Chop the bacon into small lardons. Place to one side.
Chop the parmesan to small chunks and add to mixing bowl. Grate for 7 seconds / speed 8. Transfer to a bowl.
Peel the shallot then add to mixing bowl. Chop for 5 seconds / speed 7.
Add the bacon and olive oil to the bowl, and sauté for 5 minutes / 250°F|120°C / speed 1. Add to a bowl and place to one side, wash the mixing bowl.
Add water and boil for 5 minutes / 265°F|130°C / speed 1.
Insert the simmering basket. Break the spaghetti in half and add to the mixing bowl. Cook for 5 minutes / 212°F|100°C until al dente.
Remove the simmering basket, drain the water from the mixing bowl. Reserve a little water to loosen sauce if required. Add the spaghetti with the bacon mix back to the mixing bowl.
Whilst pasta is still hot add the eggs and cheese to the mixing bowl. Mix again for 2 minutes / 250°F|120°C / speed 1 / stir. Loosen the sauce with the pasta water if required.
