|300 g||pasta — spaghetti|
|15 ml||fresh chillies — 573|
|300 g||bacon — back rasher|
|2 cloves||garlic — cloves, crushed|
|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|
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.