Spaghetti carbonara

(Serves 4)

  • 15 ml olive oil
  • 250 g streaky bacon, finely diced
  • 125 ml cream
  • 50 g parmesan, grated
  • 50 g pecorino, grated
  • 5 egg yolks, beaten
  • Freshly ground black pepper to taste
  • 500 g spaghetti

Heat olive oil in a pan. Fry bacon until very crisp. Add cream and heat through. Combine two cheese in a separate bowl with the egg yolks. Season with black pepper. Cook pasta according to instructions on pack and drain. Mix warm cream and bacon with pasta and add egg yolk and cheese mixture. Stir through well and serve immediately.