1 tbsp. olive oil
1/4 cup Maxigenes Full cream milk, premade
1/2 cup parmesan cheese, grated
1/2 onion, peeled and diced
100g bacon, diced
3 large eggs
2 garlic cloves, crushed
salt and pepper
2 tbsp. fresh parsley, chopped
In a large saucepan of boiling water, cook spaghetti until al dente then drain well.
Toss with olive oil and set aside.
In a large frying pan, cook diced bacon until slightly crisp then add the diced onion until transparent.
Add garlic and cook for an extra minute.
In a small bowl whisk together eggs, milk, parmesan, salt and black pepper until blended.
Return the bacon and onion mixture to the pan, and add cooked and drained spaghetti.
Pour the egg mixture over the spaghetti and continue stirring until it’s cooked through.
Garnish with extra parmesan and chopped parsley to serve immediately.