This is one of the classic Italian sauces. I like to add tarragon but it is not essential. Here is a recipe to serve two, based on ingredients available locally.
- 1 egg
- Approx. 60g streaky bacon, not smoked
- Approx. 120g pasta (spaghetti, macaroni, rigatoni)
- 30g butter
- 1/2 tsp dried tarragon
- salt and pepper
- 30g grated parmesan or pecorino
- Put a large pan of salted water on to boil. When it boils, add the pasta and set the timer for 8 minutes (or cooking time on the manufacturer’s packaging), and set the dishes to warm.
- Melt the butter in a small pan. Cut the bacon into small match-stick strips and fry on a low heat in the butter.
- Beat the egg with the tarragon, pepper and salt.
- When the timer goes, drain the pasta and return to the pan. Add the egg to the bacon pan and stir until they begin to thicken.
- While the eggs and bacon are still semi-solid, add to the pasta and stir to mix, along with half the cheese
- Serve in warmed dishes with the rest of the cheese.