Ingredients & Nutritional Info
Method
Mix the parmesan and the egg yolks in a bowl until combined and then place to one side.
Heat the garlic oil in a wok and add the bacon, stirring occasionally until crisp. Then add the wine and simmer until it has just evaporated and then remove from the heat.
Cook the pasta in a large saucepan of boiling salted water until firm to the bite. Drain the pasta but reserve a cup of the pasta water.
Add the pasta to the hot bacon and toss well to coat. Add the egg mixture and butter and toss again, adding reserved water if necessary.
Add salt and pepper to taste and serve immediately with the additional parmesan and chopped flat leaf parsley.
