This is a quick store cupboard recipe, that is extremely tasty and kids will love it!! Served with a salad & warm bread and choose a good Italian red, although a good white is equally as good. (Torre Solaria Primitivo, red or white)
1 chopped onion
3 gloves of garlic
4 rasher of chopped smokey bacon
2 tablespoons chopped fresh parsley
Slug of white wine
Grated Parmesan cheese
2 free range eggs
Salt & pepper
Put the spaghetti into a large pan of well salted water for 9-11 minutes.
Fry the bacon until crisp.
Add onions to the bacon and fry until golden brown.
Mix the eggs, Parmesan cheese and parsley in a separate bowl.
Add the garlic to the onion & bacon and fry for 30 seconds.
Add a slug of white wine to the onion, bacon & garlic and boil off the alcohol (breathe deeply!)
Drain the spaghetti, but save some of the water.
Tip the spaghetti into the onion mix and stir, add some of the saved water to loosen.
Pour in the egg mix and stir until the egg is on the verge of setting and remove from heat.
Top with more grated Parmesan and a good slug of good olive oil.
Wonderful free range eggs gives a vibrant yellow colour to the dish