Ingredients
- 150 grams speck or bacon, finely diced
- 4 large eggs
- 250 millilitres full cream milk
- 50 grams pecorino or Parmesan cheese, grated
- 350-400 grams angel hair spaghetti
- 1 teaspoon Gourmet Gard1 Basil
- 1 teaspoon Gourmet Garden Garlic, Cold Blended Paste
- Salt and black pepper, to taste
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
Preparation
- 1 Grease and heat a frying pan with a brush and some vegetable oil. When really hot 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 heated back up.
- 2 Prepare the angel hair spaghetti as per the package instructions and then allow to drain. Do not rinse with water.
- 3 Add the garlic and the basil and stir through. Once the bacon is cooked remove from the heat and then add to the pasta which will still be hot.
- 4 Beat the eggs and the milk 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 heat to ‘cook’ the eggs.
- 5 Serve hot with a side salad.
Bacon-Wrapped Parsley Pork Fillet with Basil and Garlic Potato Mash
![bacon wrapped parsley]( "bacon wrapped parsley")
