225g unsmoked back bacon (dry cure)
1 tbsp good olive oil
10g unsalted butter
4 tbsp white wine
3 medium organic eggs
75g freshly grated parmesan plus extra to serve
3 heaped tbsp finely chopped flat-leaf parsley
sea salt and black pepper
- Slice the bacon into strips or pieces, discarding rind and fat. Heat the oil and butter in a large nonstick frying pan over a medium heat, add the bacon and stir-fry for 7-10 minutes or until crisping at the edges. Add the wine and cook for a minute more then remove from the heat.
- At the same time, cook the pasta according to the packet instructions or until just tender.
- For the sauce, whisk the eggs thoroughly in a large mixing bowl, fold in the parmesan and the parsley and season to taste.
- Drain the penne well and immediately fold into the sauce mixture. Rewarm the contents of the frying pan if necessary, toss into the pasta and fold through. Check the seasoning and serve straightaway with more parmesan scattered over.
In season or for added greenery, cook 100g fresh or frozen petit pois for 2-3 minutes (or until tender) with the pasta and fold into the sauce mixture at the same time.