- 1 lb bacon, fried, crumbled, reserve fat
- 2 large eggs (lightly beaten)
- 2 egg yolks (lightly beaten)
- 1 cup milk
- 3/4 cup grated parmesan cheese
- ~1/4 tsp salt
- ~3/4 tsp fresh ground pepper (to taste)
- 1 lb spaghetti
- 1/2 cup reserved pasta water (steaming)
- 2-4 tbsp bacon grease
- 1 tbsp flour
don’t let the steps fool you, this is an easy recipe to make, but like all cream-sauces requires a few minutes of frantic movement
Blend milk, eggs, yolks, salt, pepper in a bowl or large mixing cup.
set aside so it can come close to room-temperature (this is your “Chegg”, Cheese + Egg)
Saute bacon until crispy (or cook in oven at 400° for 15-20 minutes)..
reserve at least 2 tbsp bacon drippings / grease
Season water for spaghetti with salted water, chunks of onion, cloves of peeled garlic to taste.
Boil Spaghetti according to package directions.
Just before draining pasta RESERVE 1 CUP PASTA WATER in a glass measuring cup (scoop out / reserve).
IMPORTANT PREP STEP: From this point forward, everything has to be done quickly so that the cheese / egg mixture gets all the heat and comes to a safe temperature and the cheese melts.
Put on the counter, in order, all in the same area:
- Drained Spaghetti (hot/covered)
- Cheese / Egg mixture
- Reserved Pasta Water
- Spaghetti Pot
Drain and set spaghetti aside in serving / mixing bowl.
In the same pot you cooked the spaghetti, heat bacon drippings and whisk in flour. Cook 1 minute, whisking rapidly.
this is basically a roux, it should begin to darken and turn brown
Remove pot from heat and quickly perform the following steps.
Dump in Drained Spaghetti, Toss with the bacon drippings mixture.
Dump in Cheese / Egg mixture, Stir.
Dump in Bacon, Stir.
Slowly add some reserved pasta water, Stir.
you want to go from sticky and cheesy here to slightly creamy by adding hot water
Cover the pot with a lid for ~5 minutes (to let egg come to temperature and cheese melt).
Transfer pasta to serving bowl or serve from the pot.