This recipe was a staple in our home once a week for about 2 years from when we met until Mr Point Five ‘fessed up one God-awful, possibly divorce instigating fact; he detests bacon.

Yep, you read it; the man loves me, but doesn’t do cured pig. He ate it weekly without uttering a word; that’s dedication for you or a desire for sex like no other.

I am so glad I found this out AFTER we were married.

So now I cook this meal when he is away for work or on afternoon shift and not coming home for crib. The kids love it and it is easy as to make.

I will show you how in my non-Babymac style.


Grab 3 eggs and whisk with roughly 200ml of thickened cream, some salt and pepper.

Grate about 1/2 a cup of parmesan cheese.

Chop a few sprigs of parsley.

Chop approximately 200g of bacon.

Grab a jar of minced garlic.

Pop some pasta, enough for 2, on the stove.

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In a wok, add some olive oil and fry off 2 teaspoons of minced garlic and the bacon. Whilst this is cooking, pop your pasta; spaghetti, fettucine or penne, in a pot.

Make sure your bacon/garlic mix is fragrant and browned.

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When this is done, and whilst you are waiting for your pasta to cook, cool your wok a little by turning the heat off for 5 minutes or so. If you do not let the wok cool, your egg mix might scramble when you pour it in.

When you pasta is cooked, drain and throw into wok over bacon mix. Chuck in the cream/egg mix, the parmesan and the parsley as well. Yep, all in together.

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Turn your heat back on to medium/low (any higher and you will cook your egg mix) and move ingredients about until the sauce has thickened. This takes about 10 minutes. You don’t need to stir continuously but you cannot walk away and leave it either or your egg mix WILL cook and aint nobody got time for scrambled egg pasta. Keep turning it over every 30 seconds or so until it thickens.

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My Fettuccine Carbonara.