8 oz (225 g) streaky bacon rashers, rinded and diced
8 oz (225 g) pasta (tagliatelle, spaghetti, macaroni, etc.)
3 eggs, beaten
4 oz (100 g) cheese, grated
salt and pepper
40 g (1 1/2 oz) butter
8 oz (225 g) pasta (tagliatelle, spaghetti, macaroni, etc.)
3 eggs, beaten
4 oz (100 g) cheese, grated
salt and pepper
40 g (1 1/2 oz) butter
method
1. Fry the bacon in a frying pan until it is lightly browned.
2. Meanwhile, cook the pasta in boiling water until it is tender. Drain well.
3. Mix together the eggs, cheese, salt and pepper.
4. Melt the butter in the saucepan in which the pasta was cooked.
5. Add the pasta, the bacon and the egg mixture.
6. Heat gently, stirring together thoroughly, for about 1 minute. Do not allow the eggs to scramble: they should make a moist, soft and creamy coating for the pasta.
2. Meanwhile, cook the pasta in boiling water until it is tender. Drain well.
3. Mix together the eggs, cheese, salt and pepper.
4. Melt the butter in the saucepan in which the pasta was cooked.
5. Add the pasta, the bacon and the egg mixture.
6. Heat gently, stirring together thoroughly, for about 1 minute. Do not allow the eggs to scramble: they should make a moist, soft and creamy coating for the pasta.
serving amount
serves 5 - 6
rate this recipe
8.4
out of 10
19 users have helped to rate this recipe.
|
1 comments
| |||
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
