Éamonns Tagliatelle Carbonnara

Tagliatelle
1-2 tablespoons olive oil
2/3 rashers per person, rind removed and chopped
2-3 fl. oz. double cream per person
1-2 eggs per person
Parmesan cheese
cayenne pepper
salt and freshly ground black pepper

Cook the tagliatelle in a large pot of boiling water and set aside.

Mix the eggs, Parmesan, cayenne, salt and pepper in a bowl.  Heat the oil and fry the bacon until cooked.  Reduce the heat and add the double cream, cook for 3-4 minutes.  Add the tagliatelle to the bacon and pour the egg mixture over.  Mix and heat until the eggs are cooked.