An easy and tasty meal to feed six.


  • olive oil
  • 1 500g packet of spaghetti
  • 200ml creme fraiche (or cream)
  • 5 eggs
  • 6 rashers bacon, diced
  • mushrooms, sliced
  • 2 cloves garlic
  • salt and pepper
  • fresh parsley, chopped
  • parmasan cheese, finely grated (you can add some grated cheddar too if you like)
  • chilli olive oil (optional)


Boil the kettle. Brown the garlic then add the bacon and mushrooms. Put the spaghetti on to cook in a large saucepan. Beat the eggs and then mix in the creme fraiche, pepper, parsley, parmesan cheese (leaving some cheese to serve). Once the spaghetti is cooked, drain then return the spaghetti to the pan over a low heat. Stir through the egg mixture and add the mushrooms and bacon. Keep stirring until the egg is cooked. Serve with a little parmesan, parsley sprig and fresh black pepper on top. If you have chilli oil drizzling this over the top adds a bit of spice to the dish.

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