400-500 g spaghetti pasta (gluten free if celiac or avoiding fodmaps)
8 slices of bacon (150g)
4 egg yolks
125 ml heavy cream
2 gloves of garlic, minced (leave these out if you are avoiding fodmaps)
250 ml grated Parmesan cheese, divided into two (Grana Padano works as well)
1/8 tsp ground nutmeg
1/8 tsp white pepper
1. Bring a large pot of salted water to boil. Cook the bacon in a big skillet until crisp.
2. Remove the bacon from the pan and drain on paper towels. Set skillet aside. Do not rinse or wash, because the bacon grease will be used later. Cut the bacon into small bits and put it aside for a moment.
3. Cook the pasta as directed on the package. Meawhile combine the egg yolks, cream, garlic, half the Parmesan cheese and spices in a medium bowl and neat until well blended. A fork should do the trick, no need for an electric hand mixer.
4. When the pasta is cooked, drain, serving about 100 ml cooking water. Add the pasta immediately to the skillet with the bacon drippings. (I usually poor out half the bacon drippings so it doesn’t get too greasy.) Place over low heat and toss for 1 minute scraping the pan with tongs to loosen pan drippings.
5. Stir in the egg mixture and toss thoroughly until combined. Add pasta cooking water as needed until a creamy sauce forms. Add the bacon and the remaining cheese and toss again.
Serve with parmesan cheese.
During the last step make sure the skillet is over low heat, in Finland 1 or 2 on the scale. You are not supposed to fry the eggs, which would ruin the creaminess of the sauce. This is something that comes with practise. Eventually this is a dish you can make in about 20 minutes if you have the ingredients.
Pus pus, Riikka