recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
3 large eggs
1 tablespoon heavy cream
1 1/2 cups lean bacon cut in cubes
2 tablespoons fresh grated parmesan
salt and black pepper
a large nonstick skillet cook the bacon just
enough to melt the fat but not so much that
it becomes crispy. If the bacon is fat drain
off the excess grease.
the meantime prepare the spaghetti as directed.
Don't put too much salt in the water because
the bacon itself is already salty.
a bowl add the eggs, the heavy cream, the parmesan,
one pinch of salt and a good pinch of pepper.
all the ingredients with a fork until well mixed.
the pasta is ready add it to the bacon, the
skillet should be still warm.
add also the eggs mixture and mix until well
careful not to cook the eggs, the sauce should
be creamy. Serve immediately.