• 375g dried 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
  • featuredStep 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.