Let us just tell you 2 magic words – NO CREAM! Up to you which version of it are you doing, just follow this and you can't go wrong. This time we go with the mare e monti version.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 100 ml pasta water.
In a medium bowl, whisk egg yolks and parmesan until combined.
Meanwhile, in a large skillet over medium heat, cook bacon until crispy. Reserve fat in skillet and transfer slices to a paper towel-lined plate to drain.
To the same skillet, add mushrooms and cook for 2-3 minutes, then add the salmon, thyme and season with salt and pepper.
Add the bacon and the drained pasta back to the skillet and remove from heat. Pour over egg and cheese mixture and stir vigorously until creamy (be careful not to scramble eggs). Add pasta water a couple tablespoons a time to loosen sauce if necessary.
Drizzle with olive oil and garnish with flaky sea salt, Parmesan, and parsley before serving.
Preparing In The Kitchen
In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 100 ml pasta water.
In a medium bowl, whisk egg yolks and parmesan until combined.
Meanwhile, in a large skillet over medium heat, cook bacon until crispy. Reserve fat in skillet and transfer slices to a paper towel-lined plate to drain.
To the same skillet, add mushrooms and cook for 2-3 minutes, then add the salmon, thyme and season with salt and pepper.
Add the bacon and the drained pasta back to the skillet and remove from heat. Pour over egg and cheese mixture and stir vigorously until creamy (be careful not to scramble eggs). Add pasta water a couple tablespoons a time to loosen sauce if necessary.
Drizzle with olive oil and garnish with flaky sea salt, Parmesan, and parsley before serving.
