1x500g pkt bucatini (I use fettucine)
2 cloves garlic chopped
1 brown onion sliced
120g bacon or pancetta julienned or smoked speck (pancetta for me)
1 egg yolk per person
3/4 cup grated Reggiano (I use parmesan)
1 cup cream
100ml white wine
1 tablespoons butter
Boil pasta in a pot of salted water. While this is simmering prepare the sauce.
Heat butter in a pan and add onion, cook till soft and add the bacon/pancetta for a few minutes and then the garlic. Cook slowly until the bacon/pancetta starts lightly browning. Deglaze with wine and cook down.
Add the cream and reduce a few minutes
Drain pasta and toss in the sauce with fresh pepper, pinch of salt and Reggiano. Serve in a bowl, with ½ egg with egg yolk nestled on top, extra Reggiano shavings and a sprinkling of parsley.
The idea is you fold the egg yolk through the dish to enrich the sauce as you eat , the technique only works if the dish is freshly served & hot otherwise the egg yolk wont coagulate….too hot and the egg scrambles( that’s why the yolk isn’t added to the pan during cooking!) (I don't bother with the half egg shell to serve - I just mix the egg yolks through the whole thing and then serve individually.)