1 teaspoon olive oil or 10g butter
70g smoked bacon lardons or chopped bacon rashers
1 leek, washed and sliced
1 clove garlic, finely chopped
100ml single cream
1 eggs
50g grated cheddar cheese and 20g parmesan cheese
Salt and pepper
180g linguine or pappardelle
Extra grated parmesan cheese and parley to serve
Method
Cook the pasta in lots of salted water. In the meantime fry the bacon and the leeks until for 5 -10 mins until the bacon is crispy and add the garlic for the final minute of cooking. Mix the cream, egg, cheddar and parmesan cheese and salt and pepper in a large jug. Stir in the bacon and leek pieces pieces. When the pasta is cooked stir the cream mixture into the hot pasta in the pan and serve quickly, sprinkled with parmesan. Use a little of the pasta cooking water to loosen if necessary. Return to the heat briefly if necessary to thicken. Serve sprinkled with extra parmesan and parsley
