This is probably one of the tastiest pasta dishes I've ever made. It's so simple. Done the traditional Italian way (i.e. no cream, milk or other extra ingredients) and showcases Glenballyeamon eggs perfectly!
1 packet of spiralised courgette
2 packets of lardons
2 eggs & 1 yolk
60-100g Parmesan cheese (according to your taste)
Salt to taste
Cook the spaghetti and spiralised courgette according to the instructions until al dente.
Meanwhile fry the lardons in a large pan and in a separate large dish whisk the eggs and yolk, grated Parmesan and a pinch of salt.
Once the spaghetti and courgette are ready, drain them and put them into the pan with the lardons. Stir them through to ensure that they are all coated with the lardons and juices.
Then lift the spaghetti and lardon mixture and put straight into the dish with the whisked egg and cheese. Stir throughly so that the egg mixture coats all of the spaghetti.
Serve immediately with a green salad and whatever accompaniments you choose.
Spaghetti carbonara with Glenballyeamon free range eggs.