I feel faintly embarrassed giving a recipe for this, but it’s such an easy and tasty little number that it’s a shame not to.
For two people :
200g spaghetti or linquine
4 rashers of bacon
Grated parmesan cheese (approx 2oz or so, to taste)
Freshly grated nutmeg
Freshly ground black pepper
Small bunch of flatleaf parsley
Cook the spaghetti or linquine in salted boiling water according to packet directions, usually 10 minutes.
At the same time, cut the bacon rashers into strips and brown gently in a small pan.
Break the eggs into a bowl and beat together lightly, season with a little ground black pepper and freshly grated nutmeg. Add a generous handful of parmesan cheese and mix together with a fork.
Wash and roughly chop the parsley.
Drain the pasta and return to the pan, add the eggy cheesy mix and stir around and then add the bacon and parsley. Toss everything together until the egg has cooked in the heat of the pasta and the residual heat of the pan.
Instead of cooking bacon you can, as I have this time, use cooked ham. The dish pictured above was made using cubed leftover cooked Christmas ham. The green parsley gave it a lovely festive finish!
You can, if you wish, make a little extra and keep it aside in the fridge to make a delicious frittata in a day or two. If you do that, simply chop up the spaghetti with two knives, beat a further two eggs together and mix well through the pasta mixture, adding a little more grated parmesan cheese if you wish. Then simply tip into a small frying pan and cook until the egg has set, popping under the grill for a few minutes to cook the top of the frittata. I have made that a number of times, it’s particularly nice with a fresh goose egg!