A recipe from the Good Food collection.
500g dried spaghetti
8 rindless bacon slices (about 450g)
2 tsp olive oil
4 eggs,lightly beaten
50g (½ cup) freshly grated parmesan cheese
300ml (1¼ cups) pouring cream
finely snipped chives,to garnish (optional)
Cook the spaghetti in a large saucepan of boiling salted water until al dente,then drain and return to the pan.
Meanwhile,cut the bacon into thin strips. Heat the olive oil in a heavy-based frying pan,add the bacon and cook over medium heat,stirring often,for 5–6 minutes,or until crisp. Remove and drain on paper towels.
Working quickly,whisk the eggs,parmesan and cream in a bowl until combined. Add the bacon,then pour the mixture over the hot pasta in the pan. Toss to coat the pasta with the sauce and cook over a very low heat for 1 minute,stirring,or until slightly thickened — take care not to overheat the sauce,or the eggs will scramble.
Season with freshly ground black pepper then divide among warmed bowls.
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