Almost pay day, but need something comforting! Never made a successful carbonara without cream before but this was a triumph – the little knob of philly and a drizzle of truffle oil made it rich and luxurious.
2 slices of Spam, diced
1 free range egg (local farm eggs make soo much difference!)
1 knob of Philadelphia cream cheese
Salt and pepper
Drizzle of truffle oil
2 tsp grated parmesan cheese
Cook the spaghetti for 10 mins in boiling salted water. Meanwhile beat the egg, philly, salt and plenty of pepper, a drizzle of truffle oil (any more than ½ tsp would be too powerful) and 1 tsp parmesan.
Drain the spaghetti then put back in the saucepan and straight away add the egg mixture and toss with a spoon until the spaghetti is coated and the egg becomes a sauce.
Pour into a serving dish and add the remaining parmesan and extra pepper and a basil sprig if liked.