Butter, 50g
Pancetta or smoked bacon, 110g snipped into pieces
Garlic clove, 1, crushed
Spaghetti, 300g
Eggs, 4
Single cream, 150ml
Cheddar, 75g finely grated
Flat leaf parsley, 1 tablespoon chopped
Salt and freshly ground pepper, to taste
Method:
Melt half the butter in the frying pan and add the pancetta or smoked bacon. Fry on a gentle heat for around 5 minutes, then add the crushed garlic and cook for a further 2-3 minutes.
Meanwhile, cook the spaghetti in plenty of boiling, lightly salted water for about 8 minutes - or according to packet instructions.
Beat together the eggs, single cream and 50g of the cheese. Add the parsley and season with salt and pepper.
Drain the spaghetti and return it to the saucepan with the remaining butter. Add the cream mixture and pancetta or bacon, then cook over a low heat, stirring, for 1-2 minutes.
Serve, sprinkled with the remaining cheese.
Go to What to Buy for details about organic dairy products.
