Summary

Ingredients

• 750 g spahetti
• salt
• Pepper, black, coarse
• 2 tablespoon olive oil
• 4 egg (s)
• 200 g bacon, diced
• 100 g parmesan, freshly rated
• 250 g cream, (salad cream)
• 200 g sour cream
• 2 cloves garlic, pressed
• possibly rocket, 2 bunches

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Instructions

1. Break through the spaghetti once and cook in plenty of boiling salted water for approx. 8-10 minutes until al dente. Drain, quench and mix with the oil.
2. Boil the eggs hard for approx. 10 minutes. Then chill in cold water, peel and let cool down.
3. Fry the bacon in a pan until crispy. Drain on paper towels.
4. Mix together the salad cream, sour cream and 2/3 of the parmesan. Peel the garlic and press it directly into the salad dressing. Season with salt and pepper.
5. Mix the garlic cream with the spaghetti and bacon. Let it steep for about 30 minutes.
6. Chop the eggs and fold them into the salad. Season again to taste. Sprinkle with the rest of the parmesan cheese before serving.
7. In the original recipe, rocket is mixed with the salad. I actually found the idea very good, but then found the whole thing a bit too bitter and had to fish him out again. But that`s all a matter of taste and maybe you like it very well.