By Dimitri
Beach Cooking on Meganissi in a Thunder Storm


Bacon or Pancetta
Olive Oil
White Wine
Salt and Black Pepper
Grated hard Cheese (eg Parmesan)
Eggs (2 for 1 person, then add 1 for each extra person)
A little optional cream or evaporated milk


  1. Fry Bacon in Oil, then add Oregano and chopped Garlic.
  2. Add some Wine and reduce. Reserve.
  3. Beat the Eggs with some salt, pepper and some of the Cheese. Reserve.
  4. Boil Spaghetti till al dente, drain, leaving a little liquid still in the pan, then toss back in the same pan with some butter. When the butter is melted add the reserved Bacon mix.
  5. Warm all this through. Turn off the heat.
  6. Gently add the beaten eggs, stirring constantly to make show the eggs don’t scramble and are cooked through just by the latent heat of the Spaghetti.
  7. Stir with no heat until a cream is formed by the Eggs and Butter and then coats the Spaghetti.
  8. If the Spaghetti is not warm enough and the eggs are not obliging, just a little heat can be turned back on but should not be necessary. If it is all too dry a little cream can be added.
  9. 8 should not be necessary if everything has worked correctly.
  10. Serve with lots of Black Pepper and Parmesan.