40 min. total time
Ingredients for 4 portions
| 400 | g | Spaghetti |
| 1 | Pinch | Salt |
| 150 | g | Smoked Bacon (streaky) |
| 1 | Piece | Garlic Clove |
| 3 | Tbsp | Butter (or Lard) |
| 3 | Piece | Eggs |
| 50 | g | Parmesan (freshly grated) |
| 50 | g | Pecorino (freshly grated) |
| 1 | Pinch | Pepper (white, freshly ground) |
Preparation
- Cook the pasta in plenty of salted water until al dente in a large pot. Meanwhile, cut the bacon into small cubes. Peel the garlic and lightly crush it with a fork.
- In a wide, shallow casserole dish, large enough to later mix the pasta well, heat the lard or butter. Fry the bacon and garlic in it until the garlic clove is browned all around and the bacon is crispy. Then remove the garlic.
- In a bowl, mix the eggs with the Parmesan, Pecorino, some salt, and plenty of freshly ground pepper with a whisk.
- Add the drained spaghetti to the casserole, mix with the bacon. Remove the casserole from the heat. Pour in the egg mixture. Quickly and vigorously stir until all the noodles are evenly coated with the egg and cheese cream.
Nutrition score
845
48,19 g
25,15 g
75,08 g
40 min. total time | 15 min. preparation time | 25 min. cook & rest time
