For 2 people:
- 1 small pack of bacon lardons (these amounted to 8og (I cut mine up into even smaller pieces), or you could slice and dice 4 rashers of streaky bacon)
- 2 cloves of garlic (finely chopped or crushed)
- 200g spaghetti (or you could use 4 handfuls of fusilli (it’s got a large surface area to take the thick sauce))
- 3 large eggs
- 120ml double cream
- 40g grated parmesan
- Freshly ground black pepper
Heat a little oil in a large saucepan. add the bacon and gently cook for 5 minutes, stirring occasionally. Then add the garlic and allow to cook for a further three minutes.
Meanwhile cook the pasta according to the instructions on the packet.
Beat the eggs in a bowl. Add the cream and mix thoroughly. Then mix in the grated cheese and the black pepper.
When the pasta is cooked, drain and tip into the saucepan with the bacon and garlic. Mix well and gently heat. Add the egg mixture and stir constantly until the sauce has thickened, but not reached the ‘scrambled egg’ stage.
Add more black pepper if required and serve.