Carbonara Sauce

Place bacon pieces in a deep skillet or wide saucepan. Cook until crisp. Drain on paper towels and reserve.

Discard all but 3 tbsp/ 45 ml fat from pan. Return to heat. Add onions, garlic and chili flakes. Cook 2 to 3 min until tender.

Stir in flour. Cook 2 to 3 min longer.

Whisk in Milk and cream. Bring to the boil. Reduce heat. Simmer 5 min.

Beat eggs together lightly. Whisk into sauce with cheese and parsley. Cook 2 min. Add salt and pepper.

Toss with 3/4 lb/ 375g spaghetti, cooked. Sprinkle with additional freshly ground black pepper and reserved bacon.

Microwave Method: In a 3 qt/ 3 L microwave safe casserole or baking dish cook bacon pieces, covered lightly with a paper towel, on High (100% power) 5 to 7 min until crisp. Drain bacon and reserve. Discard all but 3 tbsp/ 45 ml fat from dish. Add onions, garlic and chili flakes. Cook 2 to 3 min on High, uncovered, until tender. Whisk in flour and cook on High, uncovered, 40 sec. Whisk in Milk and cream. Cook on High, uncovered, 6 to 8 min until thickened and smooth, stirring every 2 min. Beat eggs together lightly. Stir eggs, cheese, parsley, salt and pepper into sauce. Cook on High, uncovered, 2 min just until thoroughly heated.