This is one of my favorite sauces of all times and I have long ago given up ordering it at restaurants... they just don't measure up to the homemade stuff.
I don't normally use any cream in it. I know this to be a break from traditions that will have purists shaking their heads. But try before you judge.
I have added a splash of cream or a bit of cream cheese when I wanted it (aka I was even hungrier than normal).
Ingredients per person:
100-150 gr of semolina wheat pasta (personal favorite is linguine)
ca. 3 rashers of streaky bacon, cut into pieces
1 egg yolk
a handful of freshly grated parmesan
black pepper to taste
1. First of all, put on your water for the pasta and add salt when it comes to the boil. Put in your pasta.
2. Fry your bacon on a medium heat until crispy.
3. When your pasta is almost done, mix the egg yolk, the parmesan and three to four tablespoons of the pasta water together well. The pasta water adds salt and will help the thicken the mixture with the egg yolk.
4. When your pasta is just cooked reserve a cup of the water and drain the rest. Immediately return the pasta to the still warm pan, add the eggy mixture, mix well, cover and let it sit for about ten seconds. If the pasta is too dry, add a splash of the reserved cooking water and mix again.
5. Mix again, add black pepper to taste and put onto a serving platter. Top with the fried bacon.
This is a sauce that doesn't take longer to make than the pasta takes to cook. My favorite kind!
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