Spaghetti Carbonara Special

(SERVES 4)

• 225 g/8 oz spaghetti
• 4 lean rashers (slices) streaky) bacon, rinded and diced
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 2 eggs
• 60 ml/4 tbsp skimmed milk
• Salt and freshly ground black pepper
• 30 ml/2 tbsp chopped parsley

Cook the spaghetti according to the packet directions. Drain and return to the pan. Meanwhile, dry-fry (sauté) the bacon until the fat runs. Add the onion and garlic and cook, stirring, for 2 minutes. Cover and cook over a gently heat for 5 minutes until the onion is soft. Add to the cooked spaghetti. Beat together the eggs and milk add to the pan with a little salt, lots of pepper and mostly of the parsley. Cook, stirring, aver a gentle heat until the egg is creamy but not completely scrambled. Spoon on to serving plates. Sprinkle with the remaining parsley and serve.