Put the egg and Parmesan cheese in a large bowl. Slice the bacon into 1 cm pieces. Begin boiling the pasta.
Put the oil in a frying pan and stir-fry the bacon until crispy. Let it sit a bit, then add the heavy cream and heat over low heat.
Add the boiled pasta to Step 2 and quickly mix together. Put the boiling liquid in a separate container.
Mix the ingredients from Step 1 together, add the boiling liquid and the pasta from Step 3 and mix together quickly.
Transfer to a dish and garnish as you like with grated cheese and black pepper.
Tips: I recommend block bacon for Step 1. In Step 4, I recommend you prepare a rather large amount of the boiling liquid, so you can adjust the strength.
Tip: It's even more delicious with some olive oil and stir-fried sliced garlic.
Try the garlic oil at Recipe ID: 1721243. You can also use this when stir-frying.
Story Behind this Recipe
This is a variation on a recipe I saw in a magazine. Rather than using a soft-boiled egg, you can use an egg yolk if you like. See Recipe ID: 1743823, Foolproof Poached Eggs.
- When adding the heavy cream, be sure to let the frying pan cool a bit first so it doesn't splatter. - Don't use a metal bowl or the temperature will get too high. - Although the calorie count will be higher, this dish will be even richer if you add a soft boiled egg.