Thanks to Gaby Moretti-Chambers for providing this recipe

 
 

Ingredients

250g chopped bacon or lardons
3 eggs
½ Onion
Bunch of parsley
25g parmesan cheese
25ml milk
100ml white wine
Olive oil and seasoning.

 

Method

1) Beat the eggs with the milk, half the parmesan and half the parsley.

2) In a frying pan add a small amount of olive oil and fry the bacon until it starts to brown, add the onion and cook until this also starts to brown, keep stirring.

3) In a frying pan add a small amount of olive oil and fry the bacon until it starts to brown, add the onion and cook until this also starts to brown, keep stirring. Drain off any excess fat than lower the heat to a simmer and add the white wine and the remaining parsley.

4) Boil your pasta according to the packet instructions, once cooked drain and add a little olive oil. Add the bacon mix to the pasta then pour the egg mix in and continuously stir it so the egg doesn’t start to turn into a scramble. If it appears too raw you can gently place it over a very low heat continuously stirring being careful not to overcook it.

5) Transfer it to a plate and sprinkle the remaining parmesan on top. You can also enjoy the remaining white wine!

 
 
 

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