375g Pangkarra wholegrain spaghetti
½ tbsp extra virgin olive oil
200g bacon or speck or pancetta, chopped
2 garlic cloves, minced
½ cup cream
1 cup parmigiano reggiano, finely grated (plus extra to serve)
Salt and pepper
1 tbsp parsley, finely chopped, to serve
Extra parmigiano reggiano, finely grated, to serve.
Cook the pasta in a large pot of salted boiling water until ‘al dente’, approximately 10 minutes. Meanwhile, heat oil in a separate pan over medium heat. Add the bacon, speck or pancetta and cook until golden, stirring frequently. Add the garlic to the pan and cook for 1 minute. Set pan aside. In a bowl, add the eggs, cream and parmigiano reggiano and whisk with a fork to combine. Once the pasta is cooked, drain, reserving 1 cup of the hot pasta water. Working quickly, toss the egg mixture through the hot pasta, stirring, until the sauce thickens. If required, add a little of the reserved pasta water to thin out the sauce. Add the bacon and garlic mixture and toss through. Season with salt and pepper and serve immediately. Garnish with extra parmigiano reggiano and parsley if desired.
Recipe by @companyandcookbooks.