Tagliatelle carbonara
Instructions:
- Remove the rind from the bacon and cut into 1⁄4-inch strips.
- Place a large saucepan over low heat, then add the oil and the bacon.
- Fry gently for 10 minutes, until the bacon browned.
- Set aside one eighth of the cream, then add the rest to the bacon.
- Simmer for 20 minutes.
- Season with salt and pepper before removing from the heat.
- Bring the water to a boil, then add the salt and pasta.
- Cook for 7 minutes, or until the pasta is tender but still firm to the bite (check the directions on the package).
- Grate the Parmesan cheese.
- Whisk together the egg yolks and the reserved cream.
- Drain the pasta, then return to the pan.
- Add the bacon cream to the pasta.
- Stirring continuously, add the egg yolk and cream mix. The eggs will thicken slightly as they come into contact with the hot pasta.
- Serve with the grated Parmesan.