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Spagetti Carbonara with egg66

Spagetti Carbonara with egg66

What you need:

  • 500g spaghetti

  • 400g diced bacon

  • 1 onion finely chopped

  • 1/2 tsp. nutmeg

  • 1 large handful of grated parmesan cheese

  • 1 dl. cream

  • 4 egg yolks

  • 4 eggs (cooked at 65-66 degrees for 5-10 minutes.)

  • olive oil

  • parsley

  • salt and pepper

How to make it:

Cook the spagetti until almost alla dente. Boil the 4 eggs in a large pot where the water does not rise above 66 degrees, for about 5 min. In a bowl, mix 4 egg yolks with nutmeg, cream and parmesan and a little salt and pepper. Meanwhile fry bacon to be almost crisp in a large pan. Add the finely sliced pleats and let fry for 3 more minutes. Add the cooked spaghetti, but save the water from the pasta. Pour egg mixture over spagetti and mix well. Add a little of the cooking water and continue to stir gently around until  a sauce thus is formed with the egg mixture. Serve immediately with an egg66 yolk on top and garnish with a little chopped parsley.

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