This is one of my favourite go to recipes for a fast, tasty family meal, although this version of the Italian classic is a bit controversial due to the addition of cream.
I served it with penne, for the simple reason of that’s all I had available in the cupboard.
- 3 large eggs
- 40 g Parmesan cheese , plus extra to serve
- 14 rashers of smoked streaky bacon
- 200g smoked lardons
- 300ml single cream
- Handfull of fresh Parsley, roughly chopped
- Salt & Pepper
- 500g of of dried Penne
- Cook the bacon and lardons together in a medium frying pan over a medium heat.
- Cook the Penne in a large pan of boiling salted water until al dente.
- Mix the eggs, cheese and cream together in a jug, set aside.
- By now the bacon & lardons should be cooked a nice pinkish/golden brown colour, remove the pan from the heat.
- Drain the Penne, reserve some of the cooking water, drain and add the bacon & lardons. Toss well over the heat so it really soaks up all that lovely flavour, then remove the pan from the heat.
- Pour in the creamy, egg mixture – the pan will help to cook the egg gently, rather than scrambling it.
- Add the Parsley, toss well, season with pepper and salt if required.
- Serve with a grating of Parmesan.
Tips & Tweaks
As I said above, the cream is a controversial twist, purists would be horrified at it’s inclusion.