Pasta Carbonara

Ingredients

400g/14oz spaghetti
salt
4 eggs
5 tbsp. double cream
100g/4oz parmesan
salt and white pepper
250g/9oz streaky bacon
1 tbsp. olive oil

Method

Cook the spaghetti in salted boiling water until al dente. Beat the eggs with the cream in a large bowl. Grate the cheese and stir into the eggs. Season with plenty of salt and pepper. Cut the rind off the bacon and dice finely. Heat the oil and fry the bacon, until crispy. Drain the spaghetti well. Add to the pan with the bacon and mix well. Remove the pan from the heat. Pour the eggs and cream over the spaghetti and bacon mixture and toss quickly. Serve immediately.

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