- 200g Our Cow Free Range Bacon, diced
- 4 large free range egg yolks
- 40g Parmesan cheese, plus extra
- 250g spaghetti
- 2 cloves of garlic, crushed
- 1/2 small shallot/brown onion, diced
- extra virgin olive oil
Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then whisk well with a fork.
Cook the spaghetti in a large pan of boiling salted water until al dente.
Fry the bacon with the olive oil in a medium sized pan over high heat until the sides start to crisp up then turn the heat down to medium.
Add the garlic and shallot to the pan with the bacon.
Reserving some of the pasta water, drain and add the spaghetti. Mix the pasta in well, then remove the pan from the heat.
Add a splash of the pasta water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cookin water until it’s lovely and glossy.
Serve with a grating of Parmesan and an extra twist of pepper.