Instructions
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- Cook the spaghetti according to the pack instructions. Drain well and return to the saucepan.
- At the same time, put a large non-stick frying pan over a high heat. Add the bacon and dry-fry for 2-3 minutes, then turn off the heat.
- Beat the eggs, season lightly and stir in the fromage frais, 1 level tbsp Parmesan and most of the chives.
- Add the bacon to the drained spaghetti and mix well over a low heat, then remove from the heat and stir in the egg mixture. Toss thoroughly so that the eggs thicken in the residual heat, making a sauce that coats the pasta.
- Divide the spaghetti between 4 bowls, then divide over the remaining Parmesan and chives to serve.
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