Ingredients:
1/2 cup white cheddar, finely grated
1/2 cup mature Gouda, finely grated
3 yolks
500ml chicken stock
Olive oil for cooking
1 pack of West Peak Meats bacon pieces
1 tsp. garlic, minced
½ a pack of spaghetti
1 cup Cream (or alternative: Mix 2 tbsp butter melted, cooled to room temperature with 1/2 cup milk)
Salt and black pepper to taste
Fresh Oregano for garnish
Method:
Start by grating the cheese and separating the egg yolks into a bowl. Prepare the chicken stock and set everything aside.
In a large pan heat olive oil over a medium heat, then add the bacon pieces. Fry until crispy, adding garlic halfway through. Once done, transfer the bacon to a plate and set aside.
Pour chicken stock to the same pan, bringing it to a simmer while scraping flavourful bacon bits form the bottom. Season with salt, then add the pasta and cook al dente.
Meanwhile, in a separate pot over medium heat, whisk together the egg yolks, black pepper and milk mixture (or cream). Allow it to thicken slightly, before stirring in the grated cheese.
Once the pasta is cooked, drain it and return it to the pan. Pour in the creamy egg mixture and stir it through the pasta. Reduce the heat and allow for the cheese to melt – about 2 minutes. If the sauce is too thick add a couple of tablespoons of the pasta water or boiled water to loosen it up. Finely mix in the bacon.
Serve hot with an extra sprinkle of cheddar or the gouda and garnish with fresh oregano.