parmesan cheese

175g / 6oz diced pancetta or streaky bacon
500g / 1lb spaghetti
2 crushed garlic cloves
4 eggs
125g / 4oz grated Parmesan cheese
150ml (1/4 pint) single cream
small handful chopped fresh parsley
salt and black pepper

1. Cook the spaghetti in a large pan of slightly salted boiling water according to pack instructions.

2. In a frying pan add the pancetta or streaky bacon and heat gently for a few minutes until the fat starts to run from the meat. Turn up the heat and add the garlic. Cook for around 3-4 minutes until the pancetta or bacon is nice and crisp.

3. Break the eggs in a large bowl then add the bacon and garlic mixture. Next add the Parmesan cheese and season with salt and black pepper, whisk until well blended.

4. Drain the spaghetti once cooked and return it to the hot pan immediately. Stir in the bacon and egg mixture and toss quickly until the egg just begins to set. Stir in the single cream and chopped fresh parsley and heat very slowly and gently for about 1 minute. Serve at once.