Pasta Carbonara — Annabel Langbein – Recipes

Ingredients

• 400g/14oz dried pappardelle or fettucine
• 2 tbsp extra-virgin olive oil
• 6 rashers bacon finely chopped
• 3 cloves garlic crushed
• 1 lemon finely grated zest of
• 4–5 eggs
• 2 tbsp cold water or cream
• salt and freshly ground black pepper to taste
• 1 cup coarsely grated parmesan plus extra to serve
• 2-3 tbsp finely chopped parsley