Spaghetti carbonara

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6 servings Prep: 20 mins, Cooking: 30 mins By Dorah Sitole
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Ingredients (10)

300 g pasta — spaghetti
15 ml fresh chillies — 573
300 g bacon — back rasher
2 cloves garlic — cloves, crushed
3 eggs
125 ml cream — thick
50 g parmesan cheese — freshly grated
salt and freshly ground black pepper — to taste
30 ml fresh Italian parsley — chopped
parmesan cheese — grated
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Method:

Cook pasta in a large saucepan of boiling salted water according to the packet instructions.   

Meanwhile, heat oil in a frying pan over medium heat.

Cook bacon, stirring, for 2 to 3 minutes until crisp.

Add garlic, cook for 30 seconds, set pan aside.  

Place eggs, yolk, cream and Parmesan in a bowl.

Season with salt and pepper, mix gently with a fork.   

Drain pasta, return to pan. Quickly add egg and bacon mixtures and parsley.

Toss to combine (the heat from the pasta will cook the egg slightly and form a creamy sauce). Serve immediately with extra Parmesan.

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