Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin ...
200 g dried tagliatelle
2 rashers bacon (cut into lardons)
2 cloves of garlic-diced
1 medium sized onion (finely diced)
2 eggs (beaten)
200 ml double cream
25 g fresh flat leaf parsley (chopped)
freshly ground black pepper
Half fill a large pan with water. Season with salt and bring to the boil.
Cook pasta as per packet instructions.
Heat a medium wok.
Fry the bacon for 1-2 minutes, with the diced garlic, onion and mushrooms to seal.
Pour in the eggs and stir occasionally for 1 minute. (You do not want a consistency like scrambled eggs.)
Stir in the cream and mix well to incorporate all the eggy mixture. (If you are a little nervous about this route you could mix the eggs and cream together off the heat before adding them to the hot pan.)
To serve, season with lots of freshly ground black pepper and fold in the parsley.
Soft fresh herbs should always be added to cooked dishes just before serving, to retain colour and flavour.