You will need
Cooked fettuccine pasta
200g diced smoked bacon
½ small onion, finely sliced
Olive oil
250ml double cream
120g parmesan cheese, grated
2 egg yolks
Freshly ground black pepper
Method
1. In a frying pan add a little olive oil and fry the bacon until golden, add the sliced onion and cook until soft.
2. Add the double cream and cook for two minutes, mix in 100 grams of the Parmesan.
3. Bring a pot of water to the boil and quickly drop the pasta into it to heat it up. Drain and add into the Carbonara sauce, take off the heat and add the egg yolks, stirring vigorously. Add a good twist of ground black pepper and serve.
Recipe, Case & Sons
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