1 clove garlic, crushed
1 shallot, finely chopped
2 tablespoons dry white wine
200 g (7 oz) dried tagliatelle
Salt and black pepper
50 g (1¾ oz) rindless streaky smoked bacon
2 tablespoons single cream
1 tablespoon freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley
Cook the garlic, shallot and wine in a nonstick saucepan over a high heat for 2-3 minutes until the wine has evaporated.
Bring a large saucepan of water to the boil, add the pasta and a pinch of salt and cook according to the instructions on the packet.
Meanwhile, cut the bacon into thin strips and add it to the shallot mixture. Sauté over a high heat for 2-3 minutes until the bacon has cooked through and is crisp.
In a small bowl, whisk together the cream, eggs, Parmesan and parsley and season to taste.
Drain the pasta, then return it to the pan, stir in the bacon and shallot mixture and heat through for 1 minute.
Take the pan off the heat and stir in the cream and egg mixture. The eggs should thicken and lightly scramble in the heat of the pasta, but if they do not, place the pan over a low heat and cook for 1-2 minutes, stirring continuously, until the mixture is thick and creamy. Spoon into bowls and serve.
Variation: replace the bacon with wafer-thin smoked ham, which has less fat.
Recipe by: Brenda Houghton