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
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.
Just wanted to say a big thank you to Tim and all the staff. Returned home after being thoroughly looked after everything was perfect. My girls have already made me promise to get some of your burgers when I'm next in – Jason
Incredibly welcoming! Excellent food!! Peroni on draft!!! What more could you want in such an idiillic setting? – Dave
Great social distancing measures in place. Food is as amazing as always! Well done Royal Oak and thanks to the team! – Sally