175g/6oz smoked bacon, diced
1 tbsp olive oil
2 large egg yolks
150ml/¼ pint/scant ⅔ cup double (heavy) cream
50g/2oz Parmesan, grated
4 tbsp chopped fresh parsley
salt and ground black pepper
1 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions. Drain.
2 Meanwhile, fry the bacon in the oil until golden brown and crisp. Add to the drained pasta and keep hot.
3 Beat the egg yolks and cream together in a bowl.
4 Stir into the pasta with the Parmesan and parsley, mixing well. Season to taste and serve immediately.