Ingredients
For the linguine
1 tbsp butter
4 bacon rashers, chopped
1 garlic clove, finely chopped
5 tbsp double cream
100g/3½oz fresh linguine, cooked according to packet instructions and drained
1 free-range egg yolk
To serve
1 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
Method
1. Heat the butter in a pan and fry the bacon until golden-brown. Add the garlic and cook for one minute.
2. Add the double cream and bring up to the boil.
3. Remove from the heat and immediately add the warm linguine and the egg yolk. Stir to coat the pasta.
4. To serve, sprinkle over the chopped herbs and place the pasta into a serving dish.
