- 375g dried fettuccine
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 200g bacon, thinly sliced
- 2 eggs
- ¾ cup (185ml) cooking cream (light thickened cream)
- 1 cup (125g) Perfect Italiano™ Extra Sharp Parmesan Grated
- Pepper, to taste
- ¼ cup fresh flat-leaf parsley, finely chopped
| - Cook pasta in large saucepan of boiling water, until just tender following the packet instructions. Drain and return to pan over low heat
- Meanwhile, heat oil in a medium frying pan over medium-high heat. Cook garlic and bacon, stirring, for 3-4 minutes or until crisp. Set aside.
- Whisk eggs, cream and 3/4 cup (30 g) of the parmesan in a large jug. Season with pepper. Add egg mixture and half the parsley and half the bacon mixture to pasta. Toss gently to combine and warm through (do not over heat).
- Serve pasta topped with remaining parsley, bacon and parmesan.
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