Luxembourgish Spaghetti Carbonara

Finely grate the goat’s cheese. Put in a bowl and mix with the eggs and a bit of black pepper. Mix with a fork until creamy. Set aside.

Cut the bacon into ½ cm cubes. Fry in a dry, large frying pan to render the fat and make the bacon crispy.  Set aside.

Cook the spaghetti in boiling salted water for 7 minutes until al dente. Just before the spaghetti are done, put the pan with the bacon over a high heat. Drain the spaghetti and reserve a large cup of cooking water.

Put the pan with the bacon back over a high heat. Once hot, add the spaghetti to and briefly get them to sizzle. Take the pan off the heat. Quickly stir through the egg mixture and and 4 tablespoons of cooking water, so that all the pasta is covered in egg, but the egg doesn’t scramble. Look for a creamy texture: if the spaghetti carbonara are too liquid, add some more grated cheese, if they are too sticky, add a few more tablespoons of the reserved cooking water.

Serve the pasta immediately, grating more cheese over the finished portions.

TIP : If you want to make more portions of this dish, only ever put 2 portions together in the pan, as you need enough space to swirl the pasta around.