Carbo na na ra ra.

Saliva- Maximus.. Tonights feeding is a classic Italian, and an Australian favorite. Penne Carbonarra. Simple, cheap, quick, delicious.
As allways the freshest of ingredents is a must. This time I will overlook the fact that next to no one has a penne attachment for there pasta machine. So for once I am allowing the use of store bought pasta.

But don't skimp on the eggs. They have to be so fresh, that they are still warm from the chooks bum. On that note. Pick the parsley just befor you use it, it's central to the flavor in this dish.

Ingredents:

6 Rashers of middle bacon.

1 large brown onion.

2 Cloves of garlic

3 Egg yokes.

1/2 cup of cream.

Parsley.

Pepper.

Knob of butter.

250g Dryed penne pasta.

Method:

Cook the pasta so as it is ready when the bacon has cooked.

Roughly chop the bacon. Fry this very slowly with a knob of butter. After about 3 minutes, add the onion. Chop the onion in half at the equator, then into quarters at the poles. Now beat together the egg yokes and cream. Chop the parsley. Throw in the finely choped garlic give it a quick stir. Now add the well drained pasta, egg cream sauce, and parsley. Toss through, and serve promptly.....

Beverage no brainer is a lightly chilled Chardonay....