Type: Pasta, Entree
Prep Time: 5 min.
Cook Time: 25 min.
Ready in: 30 min.
Beemster’s take on this Italian classic is rich, creamy & 3 times as cheesy!
In a large pot of boiling salted water, cook pasta according to package directions. Reserve ½ cup water and drain well.
Meanwhile, set aside 2 tbsp shredded Beemster Classic. In a medium bowl, whisk together eggs and remaining cheeses; set aside.
Heat a 12-inch skillet on medium-high heat. Add bacon and cook until brown and crispy, about 6–8 min.
Stir in garlic until fragrant, about 1 min. Reduce heat to low.
Add the pasta and egg mixture to skillet and gently toss to combine. Season with salt and pepper. Add reserved pasta water, 1 tbsp at a time, until desired consistency. Serve immediately and garnish with parsley and reserved Beemster Classic.
1 (16 oz/450g) pkg spaghetti
¼ cup (25g) shredded Beemster Classic
2 large eggs
½ cup (50g) shredded Beemster Vlaskaas
½ cup (50g) shredded Beemster Lite
4 slices bacon, diced
1 tbsp minced garlic
2 tbsp chopped parsley
Tip: This pasta is great with any combo of Beemster cheeses. We recommend one old & one young, then you can mix it up. Maybe try Garlic or Truffle!
Wine Pairing: Cut through the rich and creaminess with a refreshing and citrus-forward wine like Gavi di Gavi or Pinot Grigio.