Recipe Ingredients
1/2lb/ 1.125kg spaghetti
2 oz/ 60g butter or oil
10 oz/ 285g minced pancetta or bacon 8 egg yolks
12 oz/ 360ml heavy cream
4 oz/ 115g grated prmessan, or as needed
salt, as needed
chopped parsley, as needed
Cooking Directions
1. Bring a large pot of salted water to roling boil. Add the spaghetti and stir a few times to separate the strands. Cook the pasta until it is tender to the bite but still retains some texture.
2. Drain the spaghetti in a colander.(Note: If the spaghetti is prepared in advance, rinse it with cold water, drain well, and rub a small amount of oil through the strands. Refrigerate until ready to serve, Reheat the pasta in boiling salted water and drain well while preparing the sauce)
3. Heat the butter or oil in a sauteuse, add the pancetta or bacon, and saute for 3 to 4 minutes or until the pancetta or bacon has renderedits fat. Add the drained cooked spaghetti and saute until the spaghetti is very hot.
4. Blend the egg yolks with the cream and Parmesan. Add the egg mixture to the pasta. Cook the mixure gently. stirring constantly, until the sauce is heated through. Do not oveeheat, or it will curdle. Season to taste with salt and pepper.
5. Serve the spaghetti immediately on heated plates, sprinkled with chopped parsley and additional Parmesan, if desired.
No comments:
Post a Comment