Ingredients:
- 1 tbsp olive oil
- 8 streaky bacon rashers, diced
- 3 egg yolks
- 100ml (3 1/2 fl oz) double cream
- 50g (2oz) grated Parmesan cheese
- 2 small courgettes, peeled into strips
- 400g (16oz) tagliatelle, spaghetti or linguine pasta
- salt and freshly ground black pepper
- 1tbsp chopped chives
Method:
Heat the olive oil in a frying pan and add the bacon. Cook until crispy. Cook the pasta in boiling salted water. Whilst the pasta is cooking whisk together the egg yolks, cream and Parmesan. Season with black pepper. When the pasta is cooked and just before you drain it add the courgette ribbons to the pan for 1 minute. Drain the pasta and courgettes, reserving some of the pasta water. Place the pasta and courgettes back into the pan along with the bacon and egg mixture. Stir everything together and season. The residual heat in the pan will cook the eggs. Add a little of the pasta water to loosen the mixture and finally stir in the chopped chives. Serve immediately.
