The good stuff
by Rowan Holt
Every diet should be balanced, plenty of fruit, vegetables, fresh
water, protein and every now and then a decent sized plateful of this
delicious dish . . . just because it is delightful and that in its
very self it is good for you! Effortless and elegant.
Of course, use your home grown produce and free range eggs where you can.
6 rashers bacon, roughly chopped
2 shallots finely chopped
1/2 cup cream
1/2 cup parmesan cheese
4 egg yolks
salt & pepper
Flat leaf parsley, chiffonnade (cut finely)
400g fresh fettuccine
Sauté the shallots and bacon in oil until golden, add 1 teaspoon of
brown sugar and 1 tablespoon of malt vinegar. On a medium heat
continue cooking until it starts to caramelise and turns a deep golden
colour. Set aside.
In a large bowl, whisk the egg yolks, cream, parmesan cheese, salt and pepper.
Bring a large pot of salted water to the boil. Add the fettuccine and
cook until al dente (firm to bite). Drain and return to pot to keep
Add the bacon and shallot mix and the cream mixt to the pasta pot.
Stir thoroughly but gently, cover the pot and let it sit for a few
minutes. This process and heat will cook the egg.
Add parsley and stir again.
Serve in deep pasta bowls with extra grated parmesan cheese and cracked pepper.
For dessert, serve simply sliced sweet navel oranges. It seems to
offer the perfect amount of acidity to offset the richness. Don't
forget a glass of wine – you choose; anything goes here.
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