Ingredients
- 8 – 10 rashers bacon
- 500ml cream
- s & p
- 2 eggs
- 30g parmesan
- 750g fettuccini
- chopped parsley to serve
Directions
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Cut the bacon into 1cm strips and fry over a medium heat.
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Place the fettuccini into a pot of salted, boiling water and cook until al dente
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In the mean time, once the bacon is cooked add the cream and salt and pepper to the pan and simmer to reduce until thick and creamy.
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Whisk together the egg and parmesan
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Once the pasta is cooked, drain and add it to the pan and stir it through the cream sauce.
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Finally, add the egg and parmesan to the pan and stir again.
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Serve immediately garnished with parsley.