1 onion finely sliced
500g Peter Boucher bacon rashers, chucky diced
2 cloves of garlic, finely sliced
3 stems of spring onion, finely sliced
½ glass white wine (rest of bottle shared over dinner)
300mls of Peter Bouchier Free Range Chicken Stock
50ml of double cream or 2 table spoons
1 egg yolk
2 portions of fresh pasta cooked (approx. 150g)
Salt and pepper to taste
In a large pot, bring to boil enough water well salted, to cook pasta
In a large pan, add a tablespoon of oil, add onion, bacon, garlic and white section of spring onion, and cook over a medium high heat until softened and well coloured, stirring regularly.
Add white wine and deglaze, then add stock. Boil for 3 minutes then stir in the cream.
Add cooked pasta, and remove from heat. Stir in the egg yolk and remainder of spring onion, add salt and pepper to taste, serve into bowls and top with parmesan cheese.
Preparation time 10-15 minutes.
Cooking time 15-20 minutes.