1 pack 400gram spaghetti noodles, cooked al dente
1 small can evaporated milk or ½ cup fresh milk
1 tetra pack cream
½ block of grated cheddar cheese
2 beaten eggs
1 bulb finely chopped onion
10 cloves garlic, finely chopped
salt and pepper to taste
CREAM MIXTURE: Mix together “well” the cream, beaten eggs and grated cheese. Set aside
Cook the spaghetti al dente, set aside.
In a big casserole, fry with its own oil the thinly sliced bacon bits until golden brown. Set aside draining the oil with a paper towel. Use the bacon oil to fry the chopped onion and garlic until almost transparent (do not overcook) in the same big casserole.
On low fire, stir in the cooked spaghetti and milk and mix together in the casserole. Then add in the cream mixture and mix together with the use of two wooden spoons until the spaghetti is coated with the cream. Do not overcook. Make sure the fire is maintained low and that no egg curdles appear. Season with salt and freshly cracked pepper.
Transfer the well mixed spaghetti unto the pyrex dish, topped with cooked bacon bits and parmesan cheese.
Serves about 6.