Add crusty bread to the mix and you have a meal sure to satisfy everyone.<\/p>\n
You will need:<\/b> What to do:<\/b>
\n* 375g dried linguine.
\n* Two tablespoons extra virgin olive oil.
\n* One onion, finely chopped.
\n* Five bacon rashers, trimmed, thinly sliced.
\n* Four garlic cloves, crushed.
\n* Two eggs.
\n* Two egg yolks.
\n* Half a cup light cream.
\n* A quarter cup chopped fresh flat-leaf parsley leaves.
\n* A third of a cup finely grated parmesan.
\n* Shaved parmesan, to serve.
\n* Crusty bread, to serve.<\/p>
\nCook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain the pasta.
\nMeanwhile, heat the oil in a large, deep frying pan over medium heat. Add the onion and bacon. Cook for five to six minutes or until golden, stirring occasionally. Add crushed garlic and cook, stirring, for one minute.
\nWhisk eggs, yolks, cream and parmesan together in a jug, season with salt and pepper. Reduce heat to low.
\nAdd pasta to the bacon mixture in the pan. Toss well to combine. Add egg mixture. Cook, over low heat, for one minute or until pasta is covered in a creamy, thickened sauce. Add the parsley. Toss to combine. Sprinkle with shaved parmesan and remaining parsley. Serve with crusty bread.<\/p>\n