450g spaghetti
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp dried oregano
150g cooking bacon, finely cubed
6 medium eggs, beaten
1 cup full cream milk
1 cup single cream
Plenty of freshly ground black pepper
225g grated cheese (mixture of pecorino, cheddar or whatever you have and like)
Part cook the pasta for about 5 minutes in boiling salted water, but make sure it is still quite firm as it will continue to cook in the oven. Drain and leave to cool.
Gently fry the bacon, oregano and onion in a little olive oil until soft and slightly browned. Leave to cool.
Line a deep round glass oven dish with grease proof paper.
Beat the eggs, milk and cream together, then stir in the bacon mixture and season with plenty of black pepper. Stir in about three quarters of the cheese, then stir in the spaghetti and mix well to coat it all with the eggy sauce.
Pile the whole lot into the prepared dish and bake for about half an hour, or until set and golden. If it starts to brown too quickly cover with foil. Leave to rest for a few minutes then serve in large slices with green veg or salad and garlic bread.
