
- 6 lean rashers of bacon, all visible fat removed
- A handful of mushrooms sliced (I use white or chestnut)
- 4 eggs
- 4 tbsp fat free natural fromage frais
- 2 level tbsp grated Parmesan cheese
- 400g dried spaghetti / tagliatelle / linguine
- Salt & Pepper
- 2 tbsp of fresh chopped parsley
Method
- Cook your pasta as normal and drain well using a colander before returning to the saucepan
- While the pasta is cooking, dry fry your bacon & mushrooms on a fairly high heat for 2-3 minutes or until cooked then remove from the heat
- Lightly beat the eggs, season to taste and stir in the fromage frais, 1 tablespoon of Parmesan and most of the parsley
- Add the bacon to the drained spaghetti and mix well over a low heat, then remove from the heat and stir in the egg mixture. Toss thoroughly so that the eggs thicken from the heat of the spaghettii, making a sauce that coats the pasta
- Sprinkle over the remaining parmesan and parsley then serve with a side salad
Do let me know if you make it! I’d love to see a picture. Thanks for reading!
Harriet xo