As you saw from my previous post I made a delicious Italian meringue buttercream, which was awesome but left me with several egg yolks with no purpose. Although a pasta dish isn’t exactly what I wanted after a meal based completely on cake, I couldn’t let the opportunity to try this classic pasta dish pass me by. This was definitely different then I expected when making this, but it was delicious and surprisingly simple. I added peas, which isn’t traditional, but having little bits of green made me feel better about a dish full of bacon and pasta. Try this dish when you have extra egg yolks on hand, or if you just want a really delicious meal.
- 1 small onion
- 3 tablespoons parsley
- 1 tablespoon olive oil
- 3 strips of bacon (or pancetta)
- 1/2 cup frozen (or fresh) peas
- 1/2 dry white wine
- 4 egg yolks
- 3/4 cups shredded Parmesan
- 1/2 cup pasta water
- 1/2 pound spaghetti
- fresh ground pepper
- Begin by getting your salted water ready to boil.
- Chop up your bacon and onion.
- In a pan begin to heat up the oil and once hot add in the bacon and the onion.
- Cook for 8 minutes until the bacon starts to brown and the onions start to tender.
- Then add in your wine and peas, cook until it has begun to reduce.
- At the same time, in whatever bowl you will be serving the pasta in, add the egg yolks, parsley, and cheese. Whisk together with a fork.
- Once the bacon and onion has reduced, turn off the heat and let cool for a few minutes. You don’t want to add it too hot to the eggs or it will cook them, which will make the sauce stringy.
- Your water has hopefully boiled during this time and your pasta is on it’s way to being perfectly al dente.
- Right before it is done and ready to be strained, add the bacon mixture to the egg mixture and stir.
- Once your pasta is ready, strain and transfer right away to the egg/bacon mixture. Add in the pasta water to help create a creamier sauce.
- Flavor with fresh pepper and a bit of salt, and of course cheese.
- Eat quickly since it is only hot because of the pasta.