Instructions: Bring a large saucepan of water to the boil, add some salt and a few drops of oil and cook the Fettuccine for 8 minutes.

Meanwhile, melt about 1 oz of butter in a small pan and cook the chopped bacon for 3-4 minutes.

Beat the egg yolks together with the remainder of the butter, the Parmesan cheese, the cream and some freshly-milled black pepper. Drain the Fettuccine and put it back in the pan quickly so as not to lose heat.

Add the bacon and its juices to the pasta, pour in the egg and cream mixture and toss well. (If youve done this quickly enough, the heat from the pasta will cook the egg yolks to a creamy sauce). Season with salt and pepper if desired, then serve with more Parmesan.

Serve accompanied with green vegetables such as courgettes (zucchini) or leeks, or with a green salad.

NOTES:
* Fettuccine with bacon and cream - A quick yet rich recipe, originally

* For aesthetic reasons, green Fettuccine looks best when served.

* "Double cream" is a product not normally available in North America. It has 40 percent butterfat; "whipping cream" has 30 percent butterfat. If you make this recipe with whipping cream instead of double cream, then use about 1 T more butter.

Difficulty: moderate (timing is critical).

Time: 15 minutes.

Precision: measure carefully.

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