250g penne pasta
100g smoked bacon/pancetta, sliced
8 cloves garlic, crushed
1/4 red onion, sliced
½ cup double cream
knob of butter
freshly grated parmigiana reggiano
1 bunch chives, chopped
1 bunch parsley, chopped
salt & pepper
Cook pasta as per packet instructions.
In a mixing bowl, whisk together the eggs and chives. Season with salt and pepper and set aside. Once the pasta is nearly al dente, heat some olive oil in the pan and fry the bacon until just about golden brown. Add onion, garlic and butter. Cook for 5 minutes. Stir through parsley.
Pour the drained pasta into the cooking bacon and remove from heat. Add the yolk cream mixture and mix well to combine. Stir through cream and parmesan and keep moving to coat everything nicely. Season to taste and serve with a generous sprinkling of parmesan.
To find out more great pasta recipes go to sanremo.com.au