INGREDIENTS

  • 400 g spaghetti
  • 2 teaspoons olive oil
  • 250 g bacon
  • 2 tablespoons vermouth
  • 284 ml double cream
  • 1 cup fresh parmesan cheese
  • 3 eggs
  • black pepper
  • nutmeg

DIRECTIONS

  1. The cream MUST be double cream as singlewill curdle.It’s hard to give an exact measurment of how much cream but as it comes in a 284ml tub (In the UK anyway) you will need just over half the tub.
  2. Dice the bacon into 1cm cubes.
  3. In a mixing bowl whisk the eggs together then add just over half (not all) the tub of double cream, the parmesan and a good grinding of black pepper.
  4. In a pan large enough to take the pasta when cooked, add olive oil and bacon. Cook until bacon is crisp but not crunchy.
  5. Add the Vermouth such as ‘Noilly Prat’, or you could use dry white wine.Simmer down for a couple minutes until you get a syrupy consistency. Take off heat.
  6. In a saucepan, boil salted water for pasta. Cook pasta until al dente or to your liking, but don’t over cook.
  7. Before draining pasta, reserve little bit (1/4 cup) of pasta water for later use.
  8. Drain pasta.
  9. Turn the heat back on the pan with the bacon in to heat up.
  10. Now you have to be quick with this next bit so it doesn’t get cold!
  11. Put the pasta in same pan that still has the bacon and vermouth in, (over very low heat) and coat with the pan juices.
  12. Quickly pour egg mixture over pasta, turn off heat, and toss to thoroughly coat the pasta. The egg mixture will be cooked by the hot pasta.
  13. Use reserved pasta water only, if needed, for moisture.
  14. Put into serving bowls and finish with ground black pepper, and sprinkle with nutmeg.
  15. Serve immediately.