- 1 lb spaghetti
- ¼ cup cream
- 4 eggs – medium size
- ½ lb bacon, cut into ½-inch dice
- 1 tsp olive oil
- 2 tbsp chopped Italian parsley
- Sea salt and freshly ground black pepper, to taste
- ¾ cup freshly grated parmesan cheese
Beginning with cold water, heat up and bring to boiling point.
Starting with a cold pan, begin frying you bacon up until it is just at the point crispiness. Drain away the oil – this can be done with some paper towels.
Reading your pasta’s instructions, boil to preference.
While you’re pasta is boiling, mix your eggs, cheese, olive oil and your cream.
Get rid of the water, mix along with your and cream sauce and layer the bacon on top. This is now ready for the herbs. Parsley and lavage work really well.