Ingredients:
- 300 grams of spaghetti (1059)
- 80 grams of lean bacon, diced (269)
- 50 g onion (13)
- 1 whole egg (68)
- 30 g of Parmesan or pecorino (116)
- 30 g of Parmesan or pecorino (116)
- 6 tablespoons of skimmed milk (22)
In a large frying pan, cook the bacon until crisp. Drain. When the bacon is cool, crumble it into small pieces. With a fork, scramble the egg yolks and the egg together in a large serving bowl. Add the cheese and mix well with the egg.
Cook the pasta until al dente. Drain, then immediately pour the hot pasta over the egg-cheese mixture. It’s the residual heat that cooks the egg in this dish. Start tossing the pasta with the egg-cheese mixture, really getting down to the bottom of the bowl. Spend a good minute doing this tossing and mixing; the pasta should be nicely coated with the sauce. Sprinkle the crumbled bacon over the pasta and toss some more.
Cook the pasta until al dente. Drain, then immediately pour the hot pasta over the egg-cheese mixture. It’s the residual heat that cooks the egg in this dish. Start tossing the pasta with the egg-cheese mixture, really getting down to the bottom of the bowl. Spend a good minute doing this tossing and mixing; the pasta should be nicely coated with the sauce. Sprinkle the crumbled bacon over the pasta and toss some more.