Cook spaghetti. Chop bacon into small pieces (I used unsmoked because it was what we had, but smoked would add a nice smokey sweetness). Fry bacon with chopped mushrooms and garlic in olive oil. Add frozen peas (not authentic, but the neither are mushrooms, and I do insist on adding veg when possible), stir until heated through. Grate parmesan, whisk 4 small eggs. When pasta is cooked drain and toss with bacon mixture. Leave to stand for a couple of minutes then chuck in eggs and cheese and toss togther well. Serve, with lots of black pepper, and more parmensan. Easy, quick, yum. Victim didn't say much - but finished it.
So the eggs cook with the heat of the spaghetti?
ReplyDeleteYes, you don't need to cook them first - but keep tossing the pasta and sauce a little longer than you think is absolutely necessary, and then the eggs will be cooked. If you chuck the eggs in without the pasta cooling down a tad you will get scrambled egg. Having said that, don't hang the washing out or anything... it's just a pause, not a long wait.
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