Cook the spaghetti as per instructions on the pack; spin it around with a fork to ensure it doesn’t stick together. Mix the egg yolks, cream and Parmesan in a bowl.
Chop the bacon and fry it until crispy, then drain it on kitchen paper.
When the pasta is cooked, drain it and return to the pan. Set the pan to a low heat, add the crispy bacon and egg mixture and toss for 30 seconds or so. The residual heat from the bacon and pasta will cook the eggs – just keep your tossing time to a minimum so they don’t scramble.
Tuck in and enjoy!
image courtesy of digipam
Following two years of being ‘highly commended’, our Helen Browning brand organic hot dogs, have now won ‘Gold’ in the Organic Food Awards. They are amazing, we think – what hot dogs used to be like, before they were made of pig skin and old washing up lines all pulped up together! And Helen’s Beef Sirloin, also usually on the menu here, also won ‘Gold’.
Out of about 450 restaurants, hotels and pubs, the SRA has awarded The Royal Oak Three Gold Stars for its sustainable practices. Our pub joins only three other establishments in the country in the top bracket of the SRA’s league table. They have commended our food sourcing, our healthy food on the plate, the way we treat food suppliers, our recycling and, last but not least, the care with which we try to look after customers and staff. You can read more here.
Proud to be a member of the Soil Association’s catering mark supplier scheme that provides assurance to caterers on food and drink issues such as health, animal welfare and the environment.
See the Soil Association’s website for more information.
The Royal Oak
Pub hotline: 01793 790481