View the original recipe via:
Fill the large pan with water and bring to a boil. Cook 400 to 450 grams of spaghetti until al dente. Then drain the spaghetti. Also, fill the small pan with water and bring it to a boil.
As soon as the water boils in the small pan, add the quail eggs. These don't take much time to cook, boil the quail eggs for about 3 minutes and then remove them from the boiling water.
To ensure that you can easily peel the quail eggs, it is recommended to place them in a container with (ice) cold water. The egg white will then shrink, making it easier to peel. Peel the tiny eggs and set them aside.
Peel and finely chop the onion and garlic clove using the chef's knife and cutting board.
Add the bacon strips to the large pan, fry the bacon strips until cooked. Add a small splash of olive oil in the large pan with the bacon bits. Now sauté the onion and garlic.
Return the spaghetti to the large pan and mix well, adding more olive oil if desired. Now also add the grated grana Padano along with ½e tablespoon of herbes de Provence and mix everything together again.
Using a fork (or better yet a meat fork) to create a nest from the spaghetti and place it on a plate. Divide 3 quail eggs per plate and garnish with some chopped flat parsley.
Repeat for the remaining 3 plates. Enjoy!