- 1/2 lb. (approx. 250g) dried spaghetti
- 18 littleneck clams cleaned
- 1/2 cup half & half
- 1 egg yolk
- 1 whole egg
- 1/2 cup grated Parmesan
- 4 strips of thick-cut bacon, diced
- 1 T white wine
- chopped parsley, maldon salt, olive oil for garnish
Begin by bringing a pot of water with a few T of salt up to a boil for spaghetti. Meanwhile, combine half & half, egg yolk, whole egg, and parm; whisk together- set aside. Add bacon to enamel-coated cast iron pan at medium, add white wine. Continue cooking until fat has rendered; remove bacon with slotted spoon; set aside. At this point, water for spaghetti should be boiling; add spaghetti and cook according to directions and desired doneness. While spaghetti is boiling; add clams to a sauce pot with a few T of water on high heat. Cover; continue cooking until clams have opened. When spaghetti is done; remove and add to enameled cast iron pan with the remaining bacon fat; turn this pan to low heat. Slowly stream in reserved egg mixture, stirring pasta while doing so; careful not to let the pasta overheat to prevent curdling. Once all the mixture is in, add reserved bacon and ladle in some clam juice- enough to loosen the sauce. Season as needed.
Place pasta on large dinner plate. Arrange clams on top of pasta. Top with parsley, a sprinkle of maldon salt, and a turn of good olive oil. Serve with bread.
beer: kölsch or Belgian dubbel