Linguine alla carbonara Recipe

Linguine alla carbonara Recipe

  • 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
  1. Heat the butter in a pan and fry the bacon until golden-brown. Add the garlic and cook for one minute.
  2. Add the double cream and bring up to the boil.
  3. Remove from the heat and immediately add the warm linguine and the egg yolk. Stir to coat the pasta.
  4. To serve, sprinkle over the chopped herbs and place the pasta into a serving dish.
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