INGREDIENTS
140 g
uncooked spaghetti (gluten free can be used)
4
slices of lean back bacon (fat removed), chopped up
1
onion, thinly sliced
2
garlic cloves, crushed
30 g
finely grated parmesan (1 HEa)
salt and black pepper
1
large egg
1
large egg yolk
240 milliliters
chicken or vegetable stock
1/3 cup
the pasta liquid (once pasta is cooked)
spray oil
to serve
30 g
parmesan (1 HEa)
2 tbsp
chopped fresh flat-leaf parsley