Spaghetti met knapperige bacon

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(2 personen)

3 eieren
3 eetlepels melk
225 gr plakjes bakbacon in stukjes
175 gr spaghetti
zout, peper
1 eetlepel boter
3 eetlepels geknipte bieslook

Klop de eieren met de melk los.
Bak de bacon in een anti-aanbakpan in 8 minuten knapperig.
Kook intussen de spaghetti in ruim kokend water met zout volgens de
gebruiksaanwijzing beetgaar en laat goed uitlekken.
Doe de uitgelekte spaghetti in een pan en voeg het eimengsel en de boter
toe.
Verwarm de spaghetti op laag vuur al omscheppend tot het eimengsel als een
roerei begint te stollen.
Schep er de bacon en de bieslook door en breng op smaak met royaal zwarte
peper.