Clover Creamel Carbonara
150g streaky bacon, chopped
1 tbsp. oil
X1pack spaghetti
2 medium eggs, beaten
¼ cup Clover Creamel mixed with ¼ cup reserved water from the pasta
50g grated hard cheese
Heat a wide saucepan and add the bacon. Fry until golden and crispy and set aside.
Meanwhile, cook the spaghetti in boiling salted water until al dente. Reserve some of the cooking liquid and mix with the Creamel. Add the spaghetti to the pan then add the beaten eggs and the Creamel mixture. Stir continuously over a low heat to ensure the eggs are cooked. Add some of the reserved pasta water if the mixture starts to scramble- this also helps to create the sauce.
Stir in the cheese and bacon and season with pepper and salt if necessary. Serve warm with a garnish of fresh herbs and more cheese.
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