We liked this one so much we thought we would share it with you; ideal mix of carbs, protein and fat. Taken from Men’s Healthmagazine January/February; recipe by Richard Bertinet, author of Cook in a Class of your Own.
- 250gms of Helen Browning’s organic bacon
- 500gms spaghetti pasta
- 8 egg yolks
- 100gms Parmesan grated
- Heavy cream
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.