Creamy garlic and bacon linguine

SERVES 4 // Prep 15 mins // Cook 15 mins INGREDIENTS

375g linguine 2 tablespoons extra virgin olive oil 1 brown onion, finely chopped 5 middle bacon rashers, trimmed, thinly sliced 4 garlic cloves, crushed 2 eggs 2 egg yolks 1/2 cup light thickened cooking cream 1/4 cup chopped fresh flat-leaf parsley leaves 1/3 cup finely grated parmesan Shaved parmesan, to serve Crusty bread, to serve

METHOD Step 1

Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain.

Step 2

Meanwhile, heat oil in a large, deep frying pan over medium heat. Add onion and bacon. Cook, stirring occasionally, for 5 to 6 minutes or until golden. Add crushed garlic. Cook, stirring, for 1 minute.

Step 3

Whisk eggs, yolks, cream and parmesan together in a jug. Season with salt and pepper. Reduce heat to low. Add pasta to bacon mixture in pan. Toss well to combine. Add egg mixture. Cook, tossing over low heat, for 1 minute or until pasta is covered in a creamy, thickened sauce (the eggs thicken the sauce). Add 1/2 the parsley. Toss to combine. Sprinkle with shaved parmesan and remaining parsley. Serve with crusty bread.