Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Cook the 400 g of spaghetti in 4 L of salted boiling water for 8 to 9 minutes, until al dente. Before draining, take out a mug (about 150 ml) of the cooking water and keep it — that is what makes the cream.
- While the pasta cooks, heat the olive oil in a wide frying pan and sauté the diced bacon with the crushed garlic cloves over medium heat for 5 to 6 minutes, until the bacon is crisp. Remove the garlic and leave the fat in the pan.
- In a bowl, beat the eggs with the grated cheese and the pepper until you have a thick, smooth cream.
- Take the pan off the heat and wait half a minute. Add the hot drained spaghetti, toss it with the bacon and pour in the egg mixture, stirring quickly and without stopping; add the pasta water a spoonful at a time until the sauce is creamy and glossy — the heat of the pasta cooks the egg, but back on the flame it will scramble.
- Serve straight away, with more grated cheese and freshly ground pepper on top.
Shopping tip
Take off the heat before adding the egg so it doesn't scramble. The pasta water helps create the sauce.
Where it fits in your week
Quick enough for a weeknight.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.