Hollis’ Spaghetti Carbonara

450g bacon
450g spaghetti
3/4 cup freshly grated parmesan
3 Tb butter
2 eggs, lightly beaten
freshly ground black pepper

Fry the bacon until it is just crisp, drain on a paper towel, and chop into bite sized pieces.
Cook the spaghetti in a very large pot of boiling salted water until al dente, about 8-10 minutes.
Meanwhile warm a serving bowl.
Drain the spaghetti well and toss in the bowl with the bacon, cheese, butter and lots of freshly ground black pepper for a few seconds, allowing it to cool slightly.
Add the eggs and stir vigorously to coat all the strands.
Serve immediately with some more cracked black pepper.

Grublover comment
Hollis says: This recipe doesn’t have cream - so the result is a less wet carbonara. It is really easy