Ingredients

• 400g spaghetti
• 150g mature cheddar cheese
• 200g cooking bacon, diced
• 3 cloves of garlic, minced
• 4 egg yolks, beaten
• 1 tbsp butter

Methods

1. Bring a pot of salted water to a boil and add the spaghetti, letting it cook at a simmer for 10 minutes.

2. Separate the eggs and add the yolks to a bowl.

3. Finely grate 3/4 of the cheese into the bowl, mix well, and add a pinch of pepper.

4. In a frying pan, melt the butter. Add the bacon and fry for 4-5 minutes, then add the minced garlic and fry gently for an additional 2 minutes.

5. Drain the spaghetti, reserving a little of the water.

6. Add the spaghetti to the frying pan, mixing well to coat it with the flavours of the pan.

7. Add a few splashes of the pasta water and mix again. Season with pepper, then remove the pan from the heat.

8. Pour in the egg mixture, allowing the heat from the pan to cook them gently without scrambling.

9. Toss well and add more of the pasta cooking water to keep the spaghetti loose, glossy, and prevent clumping.

10. Serve with the remaining cheese on top.