Ingredients
- 150 g speck or bacon, finely diced
- 400 g angel hair spaghetti
- 1 tsp Gourmet Garden Garlic , Cold Blended Paste
- 2 tsp Gourmet Garden Lightly Dried Basil , Lightly Dried
- 4 larges eggs
- 1 cup full cream milk
- 50 g pecorino or Parmesan cheese, grated
- Salt and black pepper, to taste
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 Lightly grease a large deep-frying pan with spray oil and heat over a medium-high heat. Once the pan has reached temperature, add the bacon, it should sizzle as it hits the pan, do not stir until the bacon has started to brown and the pan has returned to optimum heat.
- 2 Cook the angel hair spaghetti as per the package instructions and then allow to drain. Do not rinse with water.
- 3 Once the bacon is crisp, quickly stir the Garlic Paste and the Lightly Dried Basil through. remove from the heat and add the pasta which will still be hot.
- 4 Beat the eggs, milk and Parmesan cheese together and then pour over the pasta, stir and allow to sit until the sauce has thickened up. This will only work well if the pasta is still hot as it needs the residual heat from the pasta and the pan to ‘cook’ the egg sauce.
- 5 Season to taste and serve with additional cheese.
