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Ingredients
- 8 rashers bacon
- 500 g (1 lb) spaghetti
- 4 eggs
- ½ cup (50 g/1⅔ oz) freshly grated Parmesan cheese
- 1¼ cups (315 ml/10 fl oz) cream
- freshly ground black pepper
- fresh herb sprigs, optional, to garnish
Method
1. Remove and discard the bacon rind, then cut the bacon into thin strips. Place in a heavy-based pan and cook over medium heat until crisp. Remove from the pan and drain on paper towels.
2. Add the pasta to a large pan of rapidly boiling water and cook until just tender. Drain well in a colander, return to pan and keep warm.
3. Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the hot pasta in the pan and toss gently until well combined.
4. Return pan to heat and cook over very low heat for ½–1 minute, or until slightly thickened. Serve seasoned with pepper and garnished with herb sprigs.
