Strabanzer Photography

(Spaghetti in the style of the charcoal burners)

My take on a recipe in the book “Die italienische Küche” by G. Marcolungo. Vehling-Verlag

Translated from “Cucina all’italana” by Hedy Püschel.

A Christmas present from Tante Lysabeth in 1977

600gm (21 oz) thick spaghetti

250gm (9 oz) bacon

3 Eggs

4 Tablespoons grated Parmesan

3 Tablespoons sheep’s milk cheese (Pecorino)

4 Tablespoons olive oil

2 Cloves garlic, peeled and very finely chopped

Salt and black pepper

In the warming drawer warm a serving bowl and the dining plates.

Bring salted water to boil in a large pot.

Add the spaghetti and stir to loosen.

While the spaghetti is cooking prepare a sugo (a basic sauce) as the charcoal burners made when they looked after their kilns in the woods as follows.

Dice the bacon into cubes.

Heat the oil in a large pot and sauté the garlic for a minute until fragrant.

Add the bacon and sauté until it is a light brown.

Meanwhile whisk the eggs in a small bowl then mix in the sheep’s milk cheese, about one tablespoon of the Parmesan, and some ground black pepper.

When the spaghetti is al dente, drain and return to the pot over low heat.

Stir in the bacon.

When these are well mixed, pull the pot from the heat and carefully pour the egg-mixture gradually into the spaghetti stirring constantly.

While the spaghetti is still hot, sprinkle with the remaining parmesan, transfer to the warmed serving bowl and serve.