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- 8 x rashers short cut bacon
- 1 x small brown onion
- 2 cloves garlic
- 4 x eggs
- 100ml x cream/milk
Cut the bacon in to strips and fry with a little oil in a pan until browned, but not too crisp. I would brown mine a little more next time.
Chop the onion and garlic finely and add to the pan with bacon, fry on a low heat for a good 10-15mins so the onions are nice and soft (start heating your pasta water now). Best to avoid crunchy raw onion in your pasta.
Meanwhile, boil the spaghetti (I used linguine because it’s my favourite) in a large pot of well salted water.
While the onions and pasta cook, whisk the eggs with cream/milk and season with salt and pepper.
Once cooked to al dente, drain and quickly place back in to the pot.
Add the bacon and onion, as well as the egg mix. Stir and let the egg slowly cook through the residual heat. If it’s not doing much put it back on a very low heat and mix constantly, but make sure the egg doesn’t just scramble on the bottom.
Pile generously on to a plate and eat on the sofa.