• Spaghetti (1.6mm)100g
• Bacon slices2 slices (30g)
• Garlic (tube garlic also works)1/2 clove
• Egg1
• ★Olive oil1/2 tbsp
• ★Milk150ml
• ★House Stew Mix <Cream>2 tbsp (17g)
• ★Parmesan cheese (grated)1 tbsp
• ★House Coarsely Ground Black Peppera pinch
• ★Parmesan cheese (grated)a pinch

1. 1

   Cut 2 slices of bacon (30g) into 1.5cm widths, mince 1/2 clove of garlic, and beat 1 egg in a bowl.

2. 2

   Cook 100g of spaghetti in salted boiling water (amount not specified) and drain 1 minute before the recommended cooking time.

3. 3

   Heat 1/2 tbsp of olive oil in a frying pan and sauté the bacon and garlic.

4. 4

   Add 150ml of milk and 2 tbsp (17g) of House Stew Mix <Cream>, mix well, and simmer over medium heat for about 2 minutes until thickened.

5. 5

   Remove from heat and add the beaten egg, stirring well.

6. 6

   Add the drained spaghetti and 1 tbsp of parmesan cheese, tossing well to coat.

7. 7

   Transfer to a serving dish and sprinkle House Coarsely Ground Black Pepper and a pinch of parmesan cheese on top to finish.

8. 8

   Serve immediately.

The spaghetti is cooked further when mixed with the sauce, so drain it 1 minute before the recommended cooking time. Don't overcook the egg or it will become too firm; let residual heat finish it for the best result. Adjust the amount of roux to your preference.

• Calories680 kcal
• Protein28.5 g
• Fat28 g
• Carbs78 g
• Sodium2.8 g