Spaghetti, parmesan, pecorino romano, bacon (sorry, it’s what I had), toasted peppercorns ground in my mortar & pestle. Eyeballed everything. Added a couple spoonfuls of bacon fat in the egg mixture.
Toasting & hand-grinding the pepper was a game-changer, it was so flavorful with notes of citrus.
I tempered the egg mixture with ~1/2 cup boiling hot pasta water as if making a stovetop custard before mixing everything together in the pan over low heat to get the sauce thick and creamy and silky. So good.
by moonjelly33
13 Comments
The bot said to type out a basic recipe which I sort of did in the description. Unfortunately I eyeballed everything but the eggs. If I had to guess I would say something like:
~3/4 cup total grated pecorino romano and/or parmesan
2 whole eggs
2 egg yolks
2-3 tsp toasted & freshly ground black pepper
4-6 strips bacon, cut into matchsticks/lardons
4 servings spaghetti
1. Toast whole peppercorns in a hot pan 1-2 min until fragrant. Hand grind with mortar and pestle.
2. Make egg sauce: Whisk together grated cheese, eggs, egg yolks, and pepper.
3. Get a pot of lightly salted water boiling for the pasta.
4. Cook bacon: Start the bacon matchsticks in a cold pan to render more fat. Cook over medium heat until golden brown, then turn off heat and remove bacon from the pan. Pour out the fat, but reserve 2 Tbsp in the pan.
5. Cook pasta: Cook pasta until al dente. Reserve 1/2 cup of pasta water before draining.
6. Temper egg sauce: Slowly, while whisking, drizzle hot pasta water into the egg sauce to temper the eggs. Continue whisking until smooth with the cheese mostly melted.
7. Toss pasta in the pan with the bacon fat. Pour egg sauce mixture into the pan and stir vigorously until sauce goes from watery to smooth and thick, clinging to the pasta. If it seems to be taking too long, turn the heat on low and keep stirring. Tempering the eggs should prevent them from scrambling.
8. Finish with the bacon lardons. Serve immediately.
The addition of Brussels sprouts and grapes was… interesting
and then you decided to serve it with grapes.
In bologna they wouldn’t dream of having tagliatelle ragu without a slice of watermelon and perhaps as few squares of milka alpenmilch chocolate
This is freaking amazing
Do you smoke crack
Looks great OP! Grapes and all!
The grapes make this look so fresh 🍇 I’m definitely going to eat some on the side next time I make some pasta!
People in this sub love to complain about anything and everything that isn’t the way they think it should be because creativity and different ways of doing/eating things is unimaginable🫠
Deconstructed wine
Honestly I think it’s better with bacon 🤷 also grapes sound awesome as a wildly different pairing.
Why grapes on the same plate? Just why? Can’t you just eat them later?
The real question is, did you have the grapes while eating the pasta
Well I guess it saves on washing up.