Ingredients:

• 400g fettuccine or pappardelle

• 6 rashes of bacon or 300g smoked ham cut into thin strips

• 3 green onions (scallions), sliced

• 4 egg yokes

• ½ cup cream

• ½ cup finely grated parmesan cheese

• Sea salt and cracked pepper

• 2 tablespoons chopped flat-leaf parsley leaves

  
  

Process:

• Cook the pasta in a large saucepan of salted boiling water until al dente.

• Drain and keep hot

• Heat a frying pan over medium heat. Cook bacon and green onions for 3-4 minutes or until bacon is crisp and golden.

• Place the egg yokes, cream, parmesan, salt and pepper in a bowl and whisk well to combine.

• Toss egg mixture through the hat pasta, coating it well, and then toss with the bacon mixture and parsley and serve immediately.

• It is important to keep the pasta hot after draining it because the heat of the pasta actually cooks the egg mixture which gradually thicken and coat the pasta.