- 320g spaghetti
- 1 egg and two egg yolks
- 70g grated Parmesan
- 150g diced bacon with black pepper
- 1/2 small onion
- 3 tablespoons of oil
- 40g black truffle
- Black pepper
Heat the oil in a large non-stick frying pan and fry the onion. Before it starts to brown, add the diced bacon. Stir for a few minutes and remove from the heat.
Boil the spaghetti in a large pot with water and a little salt.
In the meantime, mix the eggs with the grated Parmesan. It should be a thick cream. Also add the pepper.
A minute before the spaghetti is cooked, dilute the beaten eggs with two tablespoons of the cooking water and reheat the fried onion and bacon.
Drain the pasta and pour it into the frying pan with the heat turned off. Add the egg cream and stir for a few seconds until the eggs start to set. It is important that they do not curdle completely.
Finally, add a little more black pepper and serve. Now, we only have to grate the black truffle on top.