LINGUINE ALLA CARBONARA
LINGUINE ALLA CARBONARA
Ingredients
- 1 tbsp butter
- 4 bacon rashers
- chopped
- 1 garlic clove
- finely chopped
- 5 tbsp double cream
- 100g/3½oz fresh linguine
- cooked according to packet instructions and drained
- 1 free-range egg yolk
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
Directions
- Heat the butter in a pan and fry the bacon until golden-brown. Add the garlic and cook for one minute.
- Add the double cream and bring up to the boil.
- Remove from the heat and immediately add the warm linguine and the egg yolk. Stir to coat the pasta.
- To serve
- sprinkle over the chopped herbs and place the pasta into a serving dish.
