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6 egg yolks
2 cups whipping cream
½ cup grated Parmesan cheese
¼ tsp. salt
¼ tsp. pepper
500 g bacon, cut into ½” length
½ cup onion, finely diced
2 cloves garlic
½ tsp. oregano
olive oil
½ cup white wine
750 g spaghetti

Mix first 5 ingredients in a bowl and set aside.

Fry bacon with med heat until most of the fat is released, but before it becomes crispy. Remove fat as it is produced. Use a large pot, pasta will be added to this later.

Add white wine and oregano. Reduce the wine at low to med heat.

Add onion and garlic to bacon and sauté for 10 minutes. Add olive oil for the last few minutes.

About half ways through step 4 begin to boil the spaghetti. When spaghetti is ready, mix it into the bacon.

Mix in the cream mixture, one half at a time.

  Cooking Level: hard.