I never ate this dish while I was growing up as my mom never liked the idea of eggs. I wasn’t old enough to describe the thermodynamic idea of residual heat really cooking the eggs, but my chemistry level was a couple of decades away. Anyhow, nobody will probably be eating uncooked eggs in this recipe anyhow.
Make this dish since it’s easy, fast to prepare and delicious. Visit this site when it comes to cooking.
* 1/2 pound bacon or pancetta, sliced * 4 Garlic Cloves, chopped (less or more if you like) * freshly ground black pepper, to taste * one lb fresh or dry spaghetti, cooked al dente * 4 large eggs, beaten * Salt (you probably Won’t need much Due to the saltiness of the cheese and bacon just be careful) * 1/2 cup freshly squeezed Parmigiano-Reggiano Cheese 1/2 cup freshly grated Pecorino Romano Cheese * one tbsp finely chopped fresh mint leaves
In a large skillet, (rather high-value, but only use whenever you’ve got and be careful not to burn the garlic).
Over Moderate heat, cook the bacon until crispy, about 6 minutes.
Remove the bacon and drain on paper towels. Pour off all the bacon fat except for 3 tbsp.
Insert the garlic. (Be sure not to burn it)
Season with black pepper. Saute for 30 minutes.
Insert the crispy bacon along with the pasta.
Saute together for one minute.
Season the eggs with salt. (Still raw)
Remove the pan from the heat and add the eggs, whisking immediately before the eggs thicken, but don’t scramble.
– Remember, you’re making a sauce eggs –
Add the cheese and re-season with pepper and salt.
Add the spaghetti to the pan and then when things are a bit too thick for you, thin things out using just a bit of the water.