Time: 15 minutes
Serving: 4
375g dried spaghetti pasta
1 tablespoon olive oil
200g shortcut bacon rashers, cut into 2cm-long pieces
2 eggs
2 egg yolks
1/2 cup pure cream
2/3 cup finely grated parmesan cheese
Fresh flat-leaf parsely leaves, to serve
Step 1: Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain. Return to pan.
Step 2: Meanwhile, heat oil in a frying pan over medium-high heat. Add bacon. Cook for 4 minutes or until crisp.
Step 3: Whisk eggs, egg yolks, cream and parmesan in a jug. Season with pepper.
Step 4: Add bacon and egg mixture to pasta. Cook, tossing, over low heat for 1 minute or until combined. Top with parsley. Serve.
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