Perfect Sunday brunch for pasta lovers.
8 slices of thick bacon, diced
1 garlic glove, smashed and unpeeled
200g pecorino romano
fresh ground peppers
chopped flat leaf parsley
Bring a large pot of salted water to a boil and drop in your pasta.
Add bacon, garlic glove and pepper to a cold pan and set to medium heat. Starting from cold will help render out the fat from the bacon. Cook until golden brown. Discard garlic clove. Do not get rid of the fat! Pasta should be al dente by then.
In the mean time, add two eggs and cheese to a bowl and whisk to combine, set aside.
Crack the two remaining eggs in a buttered pan over medium low heat. Salt. Cook until egg white is fully cooked, or not 😉
Using tongs, grab al dente pasta directly from the pot and add to the bacon. Add about 3/4 cup of pasta water and stir vigorously. The bacon fat and starchy water will emulsified together and create an amazing creamy like texture. Add more water if needed.
Remove pan from the heat and stir in egg and cheese mixture. Stir until cheese has fully melted and pasta are fully coated with the eggs. Please note that if you add the egg mixture while on the stove the eggs will cook and you’ll end up with scrambled eggs.
Salt and pepper to taste.
Time to plate. Using tongs roll your pasta and place in your favorite pasta bowls. carefully place your perfectly runny sunny side up egg on top. Add more cheese — obviously — top with parsley And enjoy!
Answer to further question regarding recipe:
You cook it for maybe 30-45 seconds more. The water mixes in quite nicely and there won’t be much to reduce. The heat from the pasta is enough to cook the egg into a sauce but not too much to scramble to egg. Which you don’t want.
As for the creamy texture, I took some time to get the shot and the pasta dried a bit. Plus I might have put too much cheese.