Pasta with Bacon and Cream


225 g spaghetti
8 pieces bacon, diced
3 eggs, beaten
1/3 cup fresh cream
2 tbsp grated Parmesan cheese
1 sprig parsley, chopped
salt and ground black pepper


  1. Cook spaghetti in salted boiling water until al dente. Remove and drain. Set aside.
  2. Heat 1 tbsp olive oil in a pan. Fry bacon until golden brown and crispy. Add spaghetti. Mix in egg and fresh cream. Toss to combine. Season with salt and pepper to taste. Remove to serving platter.
  3. Sprinkle cheese and parsley over and serve.

Source: Hong Kong magazine

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