INGREDIENTS
- 1 Tbsp olive oil
- 50g smoked streaky bacon, chopped finely
- 125g chicken breast cut into strips
- 200g spaghetti
- 2 free-range eggs, beaten
- 75ml double cream
- 75g Parmesan, grated, plus extra to serve
- Freshly ground black pepper
METHOD
1. Heat the oil in a pan over a medium heat. Add the bacon and fry until crisp and golden-brown. Remove from the pan.
2. Add the chicken to the same pan and fry for 4-5 minutes, or until completely cooked through.
3.Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions. Drain, leaving a little of the cooking water.
4.Put the beaten eggs in a large bowl. Add the spaghetti to the eggs and a little of the reserved cooking water and mix well. Add the cream, Parmesan, cooked chicken and cooked bacon and stir to combine.
5.To serve, top with extra Parmesan and freshly ground black pepper.
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