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Recipe by @lowcarbrecipeideas


1 packet of Miracle Noodle Ready-to-Eat spaghetti
80 to 100 g Thick Cut Bacon (cubed)
80 g Parmigiano-Reggiano OR any suitable cheese (shredded and reserve 1 tbsp for topping)
1 whole egg + 3 egg yolks
60 g Chicken stock or water
2 tbsp olive oil
3 cloves garlic (minced)
Generous amount of black pepper
Pinch of turmeric powder (optional)
Chopped parsley for garnishing


1.) Dry roast spaghetti in a pan without oil until squeaky to remove excess water then set aside.

2.) In a bowl, whisk the eggs then add the cheese, generous amount of black pepper and mix until well combined. Set aside

3.) In a pan, add the oil and pan fry the bacon until almost browned then add the garlic and cook until fragrant.

4.) Add the spaghetti and chicken stock or water. Add the turmeric powder, if using. Stir fry for awhile then turn off heat and remove the pan.

5.) Add the egg mixture and mix until well combined and cheese has melted. Then transfer back to stove top to thicken the sauce over low heat. Stir constantly until the sauce has thickened slightly then remove pan. Do not thicken the sauce too much as it will become dry.

6.) Dish up, sprinkle with reserved cheese and chopped parsley.

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