• 200 g block of Taverna Finest
  • 400 g spaghetti
  • 1 bunch of spring onions
  • 400 g green beans
  • 1 red onion
  • 1 garlic clove
  • 1 red chilli
  • 100 ml vegetable stock
  • 150 g bacon
  • Olive oil for frying
  • 4 pasteurised eggs
  • 1 bunch flat leaf parsley
  • 50 ml milk




Wash and chop the spring onions and beans. Finely chop the red onion.

Place the beans into a bowl, pour boiling water over them and leave for 3 to 4 minutes.

Finely chop the garlic and chilli.

Roughly chop the flat leaf parsley.

Cook pasta according to instructions on the packet.

Dice the bacon and fry in a pan until crispy. Place to one side.

Put the garlic, chilli and red onion into a pan and stir a couple of times.

Add the spring onions and green beans and cook over a moderate heat for 3 minutes.

Add the vegetable stock and pasta and cook for a further 2 minutes.

Heat the milk, crumble Taverna Finest with your fingers and stir it into the milk. Stir milk-cheese mix with eggs and parsley.

Pour over the pasta and stir in quickly until the sauce settles and the cheese has melted into the sauce.

Season with salt and pepper, scatter with bacon and serve.



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