150g - spaghetti
1½ tsp - olive oil
3 tbsp - bacon, cut into half- inch pieces
¼ tsp -garlic cloves, minced
¼ cup - dry white wine
3 - egg yolks
1 tbsp - fresh parsley, chopped
3 tbsp - Parmigiano Reggiano, grated finely
Cook the pasta al dente in salted water. Drain and reserve 2 tbsp of the water for later use.
Add oil to a pan on medium and cook the bacon until slightly browned. Set aside 1 tsp of the bacon for garnish.
Add garlic to the pan and stir for a few more seconds. Add wine and reduce by three quarters. Turn the heat to low and add the cooked pasta. Season to taste with salt and pepper. Remove the pan from heat.
In a small bowl, stir the egg, parsley and 2 tbsp of the cheese together. Add it to the hot pasta, constantly stirring so the egg thickens without being scrambled. If needed, thin the sauce with some of the reserved pasta water.
Immediately transfer to a pasta bowl and sprinkle the rest of the cheese over it. Crack some black pepper on top, garnish with the rest of the bacon and serve.
PastaZara Spaghetti Pasta (454g)
Colavita Extra Virgin Olive Oil (500ml)
Garlic, Hardneck Russian/Purple LOCAL B.C. or Alberta (approx 40g per bulb) (each)
Sunterra Country Style Bacon, sliced (kg)
Carl Jung Non-Alcoholic Wine White (750ml)
GoldEgg Free Run Eggs Large, brown (dozen)
Parmigiano Reggiano, 24M Shredded (each)