Bramasole

Carbonara (Italian)

250g fettuccini or similar pasta
2 egg yolks
1 1/2 rashers of bacon
4 tbsp parmesan cheese, heaped
olive oil
salt and pepper to taste

Bring to the boil a large pot of water and add a pinch of salt.
Add the pasta and cook until al dente (‘to the tooth’ or ‘to the bite’ – meaning the pasta should still be slightly firm).
While the pasta is cooking, fry off the bacon.
Remove from the heat and set aside, do not discard the fat or oil.
In a bowl, combine the two egg yolks and set aside.
Once cooked, use a pair of tongs to move the pasta to the bacon in the frying pan and turn up the heat, don’t worry about the excess water as this will cook off.
Mix the bacon and oil through the pasta, ensuring that it doesn’t stick to the bottom of the pan.
Once the pasta is coated in the oil, remove from the fry pan and into a serving bowl. Add the egg yolks and the parmesan cheese and fold through the pasta.

Add a bit of pepper and enjoy.