9 Dec

Serves 2

8 oz Cooked spaghetti (2 – 3 oz dried)
2 slices Thick cut bacon, cut into 1″ pieces
2 Eggs
2 Tbl Grated Parmesan
1 Tbl Cream
1/2 tsp Chopped parsley
Good pinch Salt and 6-10 grinding of black pepper


  1. Fry bacon until crispy while pasta is cooking.
  2. Drain off all but 1 tsp bacon fat.
  3. Whisk together eggs, parmesan, cream, parsley, salt & pepper with a fork.
  4. When pasta is done, drain and transfer to pan with bacon along with a tablespoon of pasta water.
  5. Shake pan to cool it slightly, then add egg mix and start stirring over med-high heat.
  6. The eggs will thicken as they heat, so keep stirring or they will curdle.
  7. Stop when sauce is thick enough for you. Plate and top with more parmesan and more ground black pepper.
  8. The peppery ‘bite’ makes the dish great!