Rapunzel Hair Spaghetti
A visual representation of Tangled. The long golden spaghetti hair, the speckles of Pascal green, and the piggish bacon thief!
- 1 tbsp Olive Oil
- 2 cloves Garlic minced
- 4 strips Smoked Bacon diced
- 200 ml Single Cream
- 3 Eggs yolks only
- 75 g Parmesan plus some for serving
- 140 g Garden Peas
- 200 g Spaghetti
Bring a saucepan of water to a boil. Add the spaghetti to the saucepan and cook until soft. Add the peas for the last 5 minutes.
In a large frying pan, heat the oil. Add the garlic and cook over moderate heat for 3 minutes. Add the bacon to the pan and cook over moderately high heat, stirring occasionally for 5 minutes, until golden and crisp and the fat has been rendered. Empty the frying pan then add the cream to warm for a few minutes.
In a medium bowl whisk together the cream, egg yolks and most of the Parmesan cheese (leave some to sprinkle over the pasta at the end).
Drain the spaghetti and peas. Add the pasta to the frying pan and then add the cream mixture and bacon. Season with salt and pepper and toss until the sauce coats the spaghetti. Transfer to bowls and serve immediately with the remaining Parmesan.