Spaghetti Carbonara

1. Melt the buttter with a tbsp of olive oil in a large wide frying pan, over a medium heat. Once hot, add the lardons and cook until crispy.
2. Next, add the garlic and cook for 2 minutes, then remove from the heat and set to one side.
3. In a large pot, cover the spaghetti with water and bring to the boil. Salt the water and cook for 10 minutes or until the spaghetti is cook to your liking, then strain.
4. While the spaghetti is still warm, add it to the lardon pan, and mix together. Make sure that the lardon pan is no longer red hot. Add the eggs and mix well.
5. Add the parsley, pepper and parmesan, then serve. 

Be careful not to add the eggs to the frying pan while it is still very hot or you will end up with scrambled eggs at the bottom of the pan.