This is a simple dish to cook – just 1 pot – cook the pasta and then after mix in the sauce. The key is to not over cook it – the original recipe called for no reheating after the pasta is cooked, just to add the raw eggs and cream, but I found it wouldn’t thicken enough.
Serves 4 people.
- 300g-460g/12oz-1lb dried pasta (e.g. tagliatelle or spaghetti)
- 1 packet (around 225g) of pancetta or bacon
- 4 egg yolks
- 1 small tub (150 ml) of single cream
- 3 tbsp. of grated parmesan, or similar hard Italian cheese
- 1/2 tsp. pepper
- 1/2 tsp. nutmeg
- Bring a big pot of salted water to a boil.
- Cook the spaghetti until it is al dente and drain it, reserving ½ cup (100 ml) of water.
- Grill the bacon/pancetta until crispy. (Or how you prefer it!) Then break up into little pieces.
- In a bowl, slowly whisk about ½ cup of the pasta water into the egg yolks and cream, using a fork. Add the Parmesan cheese, the nutmeg, and pepper. Mix with a fork or whisk.
- Add the to the pan with the pasta. Turn the heat down to the lowest setting. Keep stirring until the sauce begins to thicken. Kill the heat immediately – it’ll thicken more after. (If you don’t stop immediately it’ll start to resemble scrambled eggs!)
- Taste the pasta and add salt and black pepper, if necessary
Serve with extra parmesan, and garlic bread!