100 g bacon (or pancetta) finely chopped
1 teaspoon olive oil
2 large egg(s)
1 tablespoon parmesan cheese finely grated
1 dash black pepper to taste
150 g wholemeal (or gluten free) spaghetti
2 teaspoon parmesan cheese grated (extra to serve)
1 tablespoon fresh parsley finely chopped
In a medium fry pan, heat olive oil over medium-high heat and fry the bacon or pancetta until crisp.
In a small bowl, whisk together the eggs, Parmesan and black pepper then set aside.
Meanwhile, cook the spaghetti according to packet instructions. Once cooked, drain immediately and place the spaghetti back into the pot, but turn off the heat - this is important or you will scramble the eggs. Working quickly, pour in the egg mixture and the bacon and toss until well combined and the egg has gently cooked into a creamy consistency.
Toss with parsley and serve hot with extra Parmesan.
This recipe is an edited extract from 28 By Sam Wood.