Ingredients
- 400g spaghetti
- 5 rashers smokey bacon
- 2 eggs
- 100g cheddar cheese (grated)
- Half a 190g jar of pesto
Method
- Place the spaghetti in a pan of boiling salted water. Bring to the boil and simmer until tender.
- Just before you drain, reserve 100ml of the starchy pasta water.
- Fry the bacon until crispy and cut into small pieces.
- Break the eggs into a bowl and beat until combined. Add the grated cheese and pesto. Season with salt and pepper and stir.
- Slowly add the 100ml of boiling pasta water a little at a time. Stirring continuously until you have a smooth, thick sauce.
- Drain the spaghetti and quickly return to the pan (off the heat)
- Pour over the sauce and move the pasta around the pan until coated.
- Divide between 4 bowls and top with the crispy bacon pieces.