What you’ll need:
2 cloves garlic, finely chopped
300ml thickened cream
4 rashers rindless bacon, chopped
3/4 cup grated parmesan cheese
2 tbsp olive oil
freshly ground black pepper
500g packet spaghetti
3 tbsp chopped fresh parsley
3 eggs, plus 1 extra yolk
- Heat the olive oil in a wide fryingpan. Add the olive oil, bacon and
garlic and fry, stirring, until bacon is crisp. Set aside.
- Bring a large pot filled with water to a boil. Add a good pinch of
salt and add the spaghetti. Stir every now and then to ensure
pasta does not stick together.
- Meanwhile, mix the eggs and cream in a bowl. Add the grated
parmesan and a little salt and pepper.
- When the pasta is cooked, drain in a colander, then toss into the
pan with the cooked bacon. Add the egg/cream mixture and toss
to combine. The residual heat from the cooked pasta will cook the
eggs making a sauce consistency. Add the chopped parsley and
toss to combine.
- Serve immediately.
Created by Liliana Battle, Masterchef 2014