Its a rainy Friday here in Florence and just opened the fridge.... not much left unfortunately, WRONGOOO! I found some bacon, a dozen eggs, a bit of pecorino cheese and naturally there is always some emergency pasta in the house.
This is a super easy dish and is perfetto for a rainy night dinner.
You will need about 20 minutes to prepare and cook this.
Servings - 4 (great leftover meal too)
YOU WILL NEED:
- 1 lb spaghetti (Barilla is my choice)
- 4 egg yolks
- 6 to 8 oz bacon (dont use the bacon bits in a jar please!)
- 4 oz of Pecorino cheese (grated)
- 2 tablespoons of extra virgin olive oil
- 2 garlic cloves
- 1 medium onion (white)
- salt and pepper (QB oh if you dont know what QB means, Quanto Basta or just the necessary amount)
PREPARATION:
First thing is to put on some jazzy music.
Cut your bacon into strips and place in a large sauce pan along with the smashed and cut up garlic as well as the onion (sliced very thin).
Fry the above until the bacon is crisp. Some people remove the garlic, I like to keep it in but its your choice.
At this point you will want to boil the water for the pasta so fill the kettle, add salt and a teaspoon of olive oil to the water.
While the water is starting to boil up, beat the egg yolks with just a dash of salt and add your grated Pecorino.
When the pasta is "al dente" (pasta should be cooked al dente and NOT soft), drain the water and add it to your sauce pan with the bacon, heat on low now and add the eggs and just a tad of warm water (from the kettle of water you used to cook the pasta). Stir and serve with a sprinkle of pecorino & black pepper !
Serve with a dry white wine (from Veneto is suggested)
ENJOY!
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