For this pasta carbonara, you will need:

400g pasta, slightly undercooked but kept warm
4 egg yolks
300ml cream
100ml milk
300g finely cut bacon or lardon
1 clove crushed garlic
1 tbsp chopped fresh parsley
1 cup grated parmesan
1/2 tsp each of salt and pepper
200ml olive oil

(serves 4)

In a large pan, fry the garlic in the olive oil gently for 2 minutes and discard the garlic. Fry the bacon in the oil until crispy, then set aside.

Whisk together the yolks, milk, cream, parsley, half the parmesan, salt and pepper. Put the cooked pasta in 80ml of the oil and reheat. When warm, add the whisked mixture and keep stirring until the sauce thickens. Serve immediately with parmesan sprinkled over the top.