Our House Favourite Carbonara

Serves 4

INGREDIENTS:

1 tbsp olive oil

200g/1 cup pancetta (or diced streaky bacon)

1 clove garlic, crushed

2 egg yolks

100ml/½ cup double/heavy cream or creme fraiche

60g/½ cup parmesan cheese, grated

500g/17½ oz linguineor spagetti

2 tbsp chopped flat leaf parsley, optional

sea salt and freshly ground black pepper

METHOD:

1. Cook the linguine in a large pot of salted water for ten minutes or until the pasta is cooked. Drain once the pastais cooked and reserve ½ cup pasta water.

2. While the pasta is cooking place a frying pan over a medium heat and add the ½ tablespoon of olive oil. Stir in the pancetta, allow to cook for twominutes, then stir in the crushed garlic and cook for a furtheroneminute.

3. In a bowl, whisk together the crème fraiche or cream, egg yolks and grated parmesan cheese. Turn the heat down to low under the pancetta and stir in the cream cheese mixture. Season with sea salt and freshly ground black pepper

4. Tip the pancetta and cream cheese mix intothe cooked pasta. Add the chopped flat leaf parsley if you are using it and give it all a good stir.

5. Serve and smile!