375 grams fettuccine
2 tsps olive oil
8 short-cut bacon rashers chopped
1 onion finely chopped
2 garlic cloves crushed
200 g button mushrooms thinly sliced
300 ml light cooking cream
2 egg yolks
2 tblsps finely chopped fresh chives
2 tblsps finely chopped fresh parsley
½ cup parmesan finely grated (50 g) plus extra to serve
½ bunch fresh chives chopped to garnish
- Cook pasta in a large saucepan of boiling, salted water until tender. Drain, reserving ¼ cup of the cooking water. Keep pasta warm.
Meanwhile, heat oil in a large, deep frying pan over a medium to high heat. Add bacon. Cook, stirring occasionally, for about 5 minutes, or until crisp. Add onion, garlic and mushrooms. Cook, stirring occasionally, for about 3 minutes, or until soft. Reduce heat to medium.
- Whisk cream and yolks in a small bowl. Add to pan with warm pasta and reserved water. Stir over heat until hot. Stir in herbs and grated parmesan. Season with salt and pepper.
- Serve immediately, garnish with shaved parmesan and extra chopped chives.