150 grams bacon bits
1 garlic clove, minced
30 ml evoo
25 grams butter
3 egg yolks at room temperature
1 tbsp parsley, finely chopped
30 ml dry white wine
80 grams cheese
salt and black pepper
400 grams pasta cooked according to package directions
1 tsp white vinegar
1. Heat the oil and the butter, add the bacon and garlic cook until bacon begins to crisp. Remove from the heat.
2. Beat the egg yolks with parsley and vinegar. Put over a saucepan and whisk until thick, slowly add the wine and cheese whisking constantly.
3. When spaghetti is almost done, gently re-heat the bacon. Drain the spaghetti then mix with the sauce and bacon.