This one comes with only half the guilt, you’ll be pleased to hear, which is perfect for a quick Friday night supper to be accompanied by a chilled glass of Pinot Grigio, and it can pretty much be whipped up with whatever’s in your fridge. I included sautéed onions to make a change, but they were a bit too sweet with the wholewheat spaghetti, especially as it was unsmoked bacon I had to hand.
I have to give credit to my wise old boyfriend, Charles, (who, by the way, has a cracking B&B
and picture framing business in the Scottish Borders) for teaching me how to make this, though I’ve since changed some if the technique to make things easier for myself and to help to avoid scrambling.
For 1 decent portion, you’ll want:
2 rashers of bacon, smoked is best
optional clove of grated garlic
2-3 tablespoons full fat creme fraiche (or half fat if you really must but I don’t get it!)
1 medium egg
a sprinkling of fresh or dried parsley
cracked black pepper
a grating of nutmeg
your usual helping of dried spaghetti (they say 75g usually, but who weighs pasta?!), I used wholewheat
olive oil to fry the bacon in if it isn’t fatty enough
1. Chop the bacon into squares or strips and fry until it’s as gilded as you’d like. If you decided to include the garlic, cook it along side the bacon, but try not to burn it.
2. Meanwhile, boil up a kettle of water and get your pasta on with a decent pinch of salt in the water. You don’t need any oil to stop it from sticking; just give it a few stirs in the first couple of minutes of cooking and it shouldn’t stick. The spaghetti is best when it isn’t too well cooked, but cook to taste; the sauce has to wait for it anyway. It should take between 10 and 15 minutes.
3. While the spaghetti is cooking, spoon the creme fraiche into a bowl, loosen off with your spoon a little, then crack in the egg. Give it a good mix until you have a sort of raw custard. Add parsley, salt, pepper and nutmeg and mix again.
4. When the spaghetti is ready, drain and put back on a low to medium heat to steam out any residual water. You don’t want the hob to be too hot at this stage as you are about to add your eggy custard, and you don’t want that to scramble!
5. Quickly pour in the egg and creme fresh mixture and rapidly stir the spaghetti around in it, then tip in the bacon. I find silicone tongs best for this as you can really control where the spaghetti is going. Keep swirling until the egg mixture has thickened and coated the pasta. Make it as well done as you like. I prefer mine silky and creamy but Charles likes his slightly scrambled.
If it isn’t saucy enough for you, you can add some extra creme fraiche at this stage before serving.