Summary

Ingredients

• 400 g of spaghetti
• 200 g bacon, lean, not too thinly cut
• 250 ml tomato (s), strained, from the can
• 200 ml cream or crème légère
• 2 tablespoons of parmesan, freshly grated
• 1 shallot (s), finely diced
• salt and pepper
• Herbs, Italian
• Cayenne pepper
• garlic
• 3 egg (s)
• olive oil
• White wine, dry

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Instructions

1. Cook and drain the spaghetti according to the instructions.
2. In the meantime, cut the bacon into cubes 1×1 cm, removing the fat.
3. Sweat the bacon in a large saucepan with the chopped shallot in a little olive oil for 3 minutes. Add the parmesan cheese, simmer briefly, then deglaze with a dash of white wine.
4. Mix the tomatoes with the cream or crème légère and season well (a little salt, bacon bring some with you) and mix with the bacon and onion mixture. Simmer for 4-5 min.
5. In the meantime the eggs have been beaten. Season the sauce slightly hot, stir in the eggs and immediately mix in the drained spaghetti with two wooden spoons. Heat again for 3 – 4 minutes so that the eggs can set a little, mixing constantly.
6. A colorful salad and a good glass of Montepulciano go well with it.
7. Of course, you can also use other types of pasta, e.g. short macaroni or escalope, but we like spaghetti best.