1 medium, finely chopped
90 g, (buy 100g), fat trimmed, coarsely chopped
240 g, spaghetti variety
3 medium, lightly beaten
Grated parmesan cheese
½ cup(s), (40g)
1 x 3 second spray(s)
- Lightly spray a non-stick frying pan with oil and heat over medium heat. Cook onion, stirring occasionally, for 6–8 minutes, until softened, adding a splash of water if it starts to stick. Gently crush garlic cloves with back of a spoon, then add to pan with bacon. Cook, stirring, for 5 minutes or until bacon is golden. Remove and discard garlic.
- Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet instructions. Reserve 100 ml of the pasta cooking water. Drain pasta and return to pan.
- Add bacon mixture, egg yolks and parmesan to pasta and quickly stir to combine, allowing heat from pasta to cook egg and form a sauce. Stir in a little of the reserved pasta water to thin sauce so it coats spaghetti. Season with salt and pepper. Serve.