Publications
- 45ml - butter
- 30ml - extra-virgin olive oil
- 200g - smoked bacon, diced
- 80g - salami, diced
- 4 - slices Parma ham, serrano ham or prosciutto (optional)
- 400g - spaghetti
- 4 - egg yolks
- 60ml - freshly grated Parmesan
- 15ml - flat-leaf parsley
- - fresh basil, to garnish
1 Place a large pot of salted water on the stove for the pasta and bring to the boil. As some of the pasta water is needed for the sauce, your timing is important.
2 Melt the butter and oil in a large pan over moderate heat and fry the diced bacon. Stir in the salami and ham and cook for a few more minutes; remove from the heat for the time being.
3 Boil the pasta until al dente (usually 8 minutes; check the packet). Using a bowl big enough to accommodate all the pasta, whisk the egg yolks, cheese (reserve a little for sprinkling on top if desired) and parsley together. Once it is cooked, scoop the pasta out with a slotted spoon, add to the pan-fried meat and toss. Add the fragrant pasta to the same bowl as the egg yolks and toss again until well mixed. Spoon into four deep pasta bowls. Make sure each portion includes a slice of fried ham and serve immediately (this dish doesn’t reheat well).
