SERVES 4
- 2 teaspoons olive oil
- 1 onion finely diced
- 200g sliced pancetta or bacon, roughly chopped
- 5 garlic cloves, crushed
- 2 egg yolks (at room temperature)
- 300mls thickened cream
- 1/4 – 1/2 cup Chicken stock to thin out sauce (if required)
- 75g parmesan cheese, finely grated
- Salt & pepper
- Finely Chopped Chives or Parsley
- 350 – 400 grams pasta
DIRECTIONS
- Cook Pasta as per directions.
- Heat oil in a large, non-stick frying pan over medium heat. Add pancetta, onion and garlic. Cook, stirring, for 5 minutes or until pancetta is crisp. Drain on paper towel.
- Whisk eggs, cream and three-quarters of the parmesan together in a bowl. Season with salt and pepper.
- Add egg mixture and pancetta mixture to pasta. Season with salt and pepper. Toss over low heat until well combined. Serve with remaining parmesan.