- 50 g Luxembourgish hard goat’s cheese*
- 2 eggs
- black pepper
- 100 g slab of Luxembourgish cooking bacon
- 175 g Le Moulin Spaghetti Nr 5
- 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.
- 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.
- 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.
- 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.
- Serve the pasta immediately, grating more cheese over the finished portions.
*We use Berdorfer hard goat’s cheese. If you can’t find this cheese, go Italian and use classic pecorino instead.
If you want to make more portions of this dish, only ever put 2 portions together in the pan, as you need enough space to swirl the pasta around.