Ingredients
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375g linguine
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2 tablespoons extra virgin olive oil
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1 brown onion, finely chopped
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5 middle bacon rashers, trimmed, thinly sliced
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4 garlic cloves, crushed
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2 eggs
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2 egg yolks
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1/2 cup light thickened cooking cream
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1/4 cup chopped fresh flat-leaf parsley leaves
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1/3 cup finely grated parmesan
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Shaved parmesan, to serve
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Crusty bread, to serve
Method
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1Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain.
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2Meanwhile, heat oil in a large, deep frying pan over medium heat. Add onion and bacon. Cook, stirring occasionally, for 5 to 6 minutes or until golden. Add crushed garlic. Cook, stirring, for 1 minute.
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3Whisk eggs, yolks, cream and parmesan together in a jug. Season with salt and pepper. Reduce heat to low. Add pasta to bacon mixture in pan. Toss well to combine. Add egg mixture. Cook, tossing over low heat, for 1 minute or until pasta is covered in a creamy, thickened sauce (the eggs thicken the sauce). Add 1/2 the parsley. Toss to combine. Sprinkle with shaved parmesan and remaining parsley. Serve with crusty bread.
Source: taste.com.au
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