breakfast
22% cream
Spaghetti with bacon in cream sauce
Ingredients
Durum wheat spaghetti
60 g
Raw-smoked bacon
60 g
Onion
5 g
Garlic
5 g (1 clove)
Olive oil
20 ml
Dry white wine
50 ml
Fresh thyme
1 sprig
Egg yolk
1
Fresh basil
2 g
Black pepper
0,5 g
Parmesan cheese
10-15 g
Salt
optional
Method of preparation
- Cook the spaghetti in boiling water, then drain in a colander; cook for 5–7 minutes (depending on the manufacturer — follow the package instructions) until al dente.
- In a separate pan, heat the olive oil, then add the onion, garlic, and thyme leaves, and sauté for 2–3 minutes.
- Finely dice the onion and garlic.
- Cut the bacon into strips, fry, then add the wine and let it reduce, followed by the cream; let the wine reduce for a couple of minutes until the cream thickens slightly.
- Add the spaghetti to the pan and transfer to a plate.
- Separate the egg yolk from the white, place the yolk in the center of the spaghetti, sprinkle with freshly ground black pepper, and garnish with a sprig of fresh basil.
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