Serves 4
8 oz (225g) spaghetti 1 tablespoon oil
6 rashers lean bacon
1 oz (25g) butter
4 tablespoons dry white wine
3 egg yolks
1/4 pint (150ml) double cream
2 oz (50g) grated Parmesan cheese freshly milled pepper
Add spaghetti to a saucepan of boiling salted water, bring back to the boil and cook for 8-10 minutes, or until spaghetti is tender. Drain in a colander. Add the oil and toss to coat the spaghetti to prevent sticking.
Trim and chop the bacon rashers. Return rinsed saucepan to the heat. Add the butter and bacon and fry over moderate heat until the fat runs and bacon begins to brown. Add the wine, bring to the boil and boil for 1 minute. Return the cooked spaghetti to the pan, lower the heat and let the spaghetti heat through when it will absorb the wine.
In a mixing bowl, combine the egg yolks, cream, grated Parmesan cheese and a seasoning of freshly milled pepper. Draw the saucepan of spaghetti off the heat and add the egg and cream mixture. Toss ingredients together. The heat of the pan will be sufficient to thicken the sauce. Turn into a hot dish and serve.