Ribbons of pasta coated in bacon, eggs and cream make a warming supper dish, with less than half the fat of other versions of this popular Italian dish.
The white wine in this recipe adds flavour to make up for reducing the large amount of double cream traditionally used in this dish.
Fabulous recipe- my new favourite pasta dish - 11 Dec 2011
Great recipe, pity the picture is wrong. I suppose spaghetti would work just as well but I much prefer tagliatelle. I have made this according to other recipes that use a lot of double cream and found it too heavy and stodgy. This is much better. I tried it using craime fraiche and found it was yet more delicious. Yummy, yummy!!! - 11 Jul 2012
A really simple, yet delicious receipe that will definitely become a favourite in my household - 02 Apr 2009