Luxembourgish Spaghetti Carbonara

Instructions

1. Finely grate the goat’s cheese. Put in a bowl and mix with the eggs and a bit of black pepper. Mix with a fork until creamy. Set aside.
2. Cut the bacon into ½ cm cubes. Fry in a dry, large frying pan to render the fat and make the bacon crispy.  Set aside.
3. Cook the spaghetti in boiling salted water for 7 minutes until al dente. Just before the spaghetti are done, put the pan with the bacon over a high heat. Drain the spaghetti and reserve a large cup of cooking water.
4. Put the pan with the bacon back over a high heat. Once hot, add the spaghetti to and briefly get them to sizzle. Take the pan off the heat. Quickly stir through the egg mixture and and 4 tablespoons of cooking water, so that all the pasta is covered in egg, but the egg doesn’t scramble. Look for a creamy texture: if the spaghetti carbonara are too liquid, add some more grated cheese, if they are too sticky, add a few more tablespoons of the reserved cooking water.
5. Serve the pasta immediately, grating more cheese over the finished portions.

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