4 eggs
2/3 cup (150 ml) 1/4 pt fresh single cream
2 tbsp (25 g) 1 oz butter
8 oz (225 g) streaky bacon, chopped
350 g (12 oz) spaghetti
175 g (6 oz) Cheddar cheese, grated
salt and freshly ground pepper
2 tbsp (30 ml) chopped fresh parsley
2/3 cup (150 ml) 1/4 pt fresh single cream
2 tbsp (25 g) 1 oz butter
8 oz (225 g) streaky bacon, chopped
350 g (12 oz) spaghetti
175 g (6 oz) Cheddar cheese, grated
salt and freshly ground pepper
2 tbsp (30 ml) chopped fresh parsley
method
1. In a bowl beat together the eggs and fresh cream.
2. Heat the butter in a frying pan and fry the bacon until crisp.
3. Meanwhile, cook the spaghetti in a saucepan of fast boiling salted water for about 8 minutes until tender, but not soft.
4. Drain and add it to the bacon in the frying pan.
5. Cook for 1 minute, stirring all the time.
6. Remove from the heat and add the egg mixture. Mix well. (The heat of the spaghetti will be enough to cook the eggs.)
7. Stir in 125 g (4 oz) cheese and season with salt and pepper.
8. Transfer to a serving dish and serve immediately, sprinkled with the parsley and remaining cheese.
2. Heat the butter in a frying pan and fry the bacon until crisp.
3. Meanwhile, cook the spaghetti in a saucepan of fast boiling salted water for about 8 minutes until tender, but not soft.
4. Drain and add it to the bacon in the frying pan.
5. Cook for 1 minute, stirring all the time.
6. Remove from the heat and add the egg mixture. Mix well. (The heat of the spaghetti will be enough to cook the eggs.)
7. Stir in 125 g (4 oz) cheese and season with salt and pepper.
8. Transfer to a serving dish and serve immediately, sprinkled with the parsley and remaining cheese.
serving amount
serves 4
rate this recipe
6.2
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