Spaghetti Carbonara

INGREDIENTS

400g dried spaghetti

Small handful of fresh chives, finely snipped

Four eggs

4tbsp fat-free natural fromage frais

Six back bacon rashers, visible fat removed

2tbsp grated fresh Parmesan

METHOD

Cook the spaghetti according to the pack instructions. Drain well and return to the saucepan.

Meanwhile, place a large non-stick frying pan over a high heat. Add the bacon and dry-fry for 2-3 minutes, then turn off the heat.

Lightly beat the eggs, season lightly and stir in the fromage frais, 1 level tbsp Parmesan and most of the chives.

Add the bacon to the drained spaghetti and mix well over a low heat, then remove from the heat and stir in the egg mixture. Toss thoroughly so that the eggs thicken in the residual heat, making a sauce that coats the pasta.

Divide the spaghetti between four bowls, then divide over the remaining Parmesan and chives. Serve hot.

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