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Classic Carbonara Pasta

Classic Carbonara Pasta

Classic Carbonara Pasta

4 Nulaid egg yolks
50g freshly shaved parmesan cheese
3T olive oil, infused with garlic
200g diced bacon bits or streaky bacon cut into pieces
250g Tagliatelle pasta, cooked as per the instructions (reserve 1/2 cup of the cooking liquid)
Salt and freshly ground black pepper to taste

Whisk the egg yolks and parmesan together in a mixing bowl then set aside.  Heat the oil and bacon together over a medium, cooking until the bacon begins to brown.
Add the cooked pasta and toss through, coating well in the oil. Add half of the reserved cooking liquid and mix through before taking the pan off the heat.

Pour in the egg mixture and gently stir through, adding extra water while mixing through until the mixture becomes smooth and glossy, coating the pasta well. Season with salt and lots of freshly ground black pepper, finishing with a drizzle of extra garlic infused olive oil.

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