Serves two. Just double the ingredients for four.
Ingredients4 rashers thick cut unsmoked bacon.
One pack fresh tagliatelle
3 medium eggs
40g Grated parmesan cheese
Olive oil for frying
MethodPut a large pan of water on to boil.
Put two bowls or plates in the oven to warm.
Cut the fat off the bacon and cut the remaining meat it into small squares.
Fry in a frying pan with the olive oil until it is just getting crispy on the edges.
Drain and set aside to cool.
When the water is boiled add half to two thirds of the tagliatelle to the boiling water and allow to simmer for three to five minutes or until cooked.
Break the eggs into a bowl and whisk in the cream.
Add the grated parmesan and whisk into the mix.
When cooled add the bacon and mix through.
When the pasta is ready drain in a collander and put back in the pan.
Stir in the egg, cream, bacon and parmesan mixture until it coats all of the pasta.
Serve in the previously warmed bowls or plates.