| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Simply, Antony |
1 |
servings |
INGREDIENTS
| 1/2 |
|
Glass vermouth |
| 4 |
|
Eggs; beaten |
| 1/4 |
pt |
Cream |
| 75 |
g |
Parmesan cheese; grated |
| 4 |
|
Rashers of bacon; cut into lardons (4 |
|
|
To 5) |
| 1 |
pk |
Spaghetti |
|
|
Parsley to garnish |
INSTRUCTIONS
Heat a large pan of salted water and then when it has reached boiling
point, add in the spaghetti and stir so that the spaghetti will not
stick together.
Meanwhile in a frying pan, melt some butter and then fry the bacon
until crisp. Add the vermouth to the crispy bacon to enhance the
flavour.
Once the spaghetti has cooked, drain it and then add it to the frying
pan with the bacon. Turn the heat off then pour the egg and cream
over the pasta and stir continuously. The eggs will cook in the heat
of the pasta. Garnish with parmesan cheese and shredded parsley.
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