We’ve created a healthier version of this rich and creamy Italian favourite.
250 g, spaghetti
110 g, (buy 125g), fat trimmed, thinly sliced
1 clove(s), crushed
Grated parmesan cheese
¼ cup(s), (20g)
Fresh flat-leaf parsley
2 tbs, coarsely chopped
- Cook pasta in a large saucepan of boiling salted water, following packet instructions until just tender. Drain, reserving ¼ cup (60ml) of cooking liquid.
- Meanwhile, heat a medium non-stick frying pan over medium heat. Cook bacon, stirring, for 3-5 minutes or until crisp. Add garlic and cook, stirring, for 1 minute or until fragrant.
- Whisk eggs, parmesan and 1 tablespoon parsley in a small bowl until combined. Return pasta to pan with egg mixture, bacon and reserved cooking liquid. Cook over low heat, stirring for 1-2 minutes until combined and hot. Season with salt and pepper. Divide among serving plates. Sprinkle with remaining parsley and serve immediately.