- 1 box of Spaghetti
- 4 egg yolks
- 5 slices of thick-cut bacon
- ½ cup shredded parmesan
- ⅓ cup olive oil
1 teaspoon Morton and Bassett Red Chili Flakes
1 teaspoon Morton and Bassett Course Ground Black Pepper
1 teaspoon Morton and Bassett Parsley
Cook spaghetti noodles according to directions - boil a pot of water and cook until al dente. Remove from heat once cooked and let cool until just warm.
In a separate pan on medium-high heat, prepare your bacon, cooking both sides until crispy.
Combine egg yolks, parmesan, and Morton and Bassett ground Black Pepper.
Combine cooled noodles and yolk mixture until well combined.
Top with roughly chopped bacon, Morton & Bassett Parsley and Red Chili Flakes. Drizzle the olive oil on top before serving.