PASTA CARBONARA (serves 3)

Ingredients :

375g pasta (I used Mafalda Corta)

knob of butter

2 shallots, finely chopped

1 garlic clove, minced

9 rashers of streaky bacon, trimmed of fat and chopped fairly small

2 whole eggs, plus 1 yolk

220ml single cream

40g parmesan cheese, finely grated, plus some cheese curls for serving

freshly ground black pepper.

Method :

1.  Heat a frying pan over a medium heat and add the bacon pieces.  Cook until the fat has rendered out, then add the shallots before the bacon can brown.

2.  Cook on a gentle to medium heat until the shallots are softened and transparent, but don't let them brown.

3.  Set aside to keep warm, but not cook any further.

4.  In a large saucepan of salted boiling water, add the pasta and cook for 9-11 minutes or until tender, with a slight bite.  Once done, drain and return to the pan.

5.  While the pasta cooks, heat a small amount of water in a small saucepan until simmering.

6.  Into a large, preferably pyrex, bowl add the eggs, cream, parmesan (leaving a small amount to sprinkle over the finished dish) and a good amount of freshly ground black pepper.

7.  Place the bowl over the simmering water in the small saucepan, making sure the water doesn't touch the underside of the bowl.  Whisk and stir, whisk and stir, until the mixture is demonstrating signs that the cheese has melted into the warmth of the liquid ingredients and the whole emulsion is becoming slightly foamy.

8.  Once the pasta is done, decant into a large serving bowl and add the sauce.  Toss the pasta in the sauce, ensuring every piece of pasta is covered - and finish with a sprinkle of the remaining parmesan cheese and a curl or two of cheese on top.

Serve.

From http://jennyeatwellsrhubarbginger.blogspot.co.uk