8 bacon slices
500 g (1 lb 2 oz) pasta
4 eggs
310 ml (10 3/4 fl oz/1 1/4 cups) pouring (whipping) cream
60 g (2 1/4 oz) grated parmesan cheese, plus extra, to serve
METHOD:
1. Cut the bacon into thin strips. Cook over medium heat until crisp. Drain on paper towels. Meanwhile, cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm.
2. Beat the eggs, cream and parmesan together and season well. Stir in the bacon. Pour over the hot pasta in the saucepan and toss gently until the sauce coats the pasta. Return to very low heat and cook for about 1 minute, or until the sauce has thickened slightly. Don't increase the heat or the eggs will scramble. Season with freshly ground black pepper and serve immediately with extra grated parmesan cheese.
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