Spaghetti Carbonara

[Supper Dishes]

450g/1lb spaghetti

salt

1 tablespoon oil

100g/3½oz streaky bacon, cut into small strips

4 egg yolks

6 tablespoons single cream

55g/2oz Parmesan cheese, freshly grated

freshly ground black pepper

1. Cook spaghetti in boiling, salted water.

2. Heat oil in a large pan, add the bacon and fry lightly until the fat has melted.

3. Remove the pan from the heat and set aside keeping it warm.

4. Meanwhile, whisk the egg yolks in a bowl, then whisk in the cream and half the Parmesan cheese, season generously with pepper.

5. When the spaghetti is still firm to the bite, drain it. Transfer it to the pan with the bacon, place over a medium heat and pour the egg mixture over it. Stir quickly and serve immediately, with remaining cheese served separately.