Absolute classic dish and one that is always going to make you feel comforted and content after eating.
- Spaghetti (I got a packet of dry from the supermarket but fresh will do also, even home made)
- 3 eggs
- 5 rashers of smoked streaky bacon sliced into squares
- 2 shallots diced fine
- 1 tablespoon of garlic paste
- 1 knob of butter
- Dried Oregano
- Boil the spaghetti in water following the instructions on the packet until cooked through.
- In a bowl crack on of the eggs in then follow with the yolks from the other two eggs (you don’t need the whites from the other 2 eggs however, save them and make an omelette in the morning for breakfast) Whisk the eggs together and set aside.
- Get a frying pan and add the bacon, let it render for two minutes then add the onions and cook in the bacon fat as it cooks further down. You want the bacon to be just crisping at the edges and the onion to be slightly catching. Then add the herbs, garlic and season with salt and pepper to taste.
- Drain the spaghetti saving a couple spoons of pasta water.
- Next you want to add the butter to the frying pan and turn the heat down to low, now add the spaghetti and toss in the butter, bacon and onion mix.
- Add the pasta water to the egg and whisk for a last time, keeping the frying pan on a very low heat, empty the eggs into the frying pan, coating the spaghetti mix. Keep it moving the whole time and you should start to see it start to thicken and become a sauce coating everything.
- Serve onto a plate and cover in lashings of Parmesan cheese or Pecorino or both… Devour and thank me after.