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The Smyths - Mam's creamy carbonara

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Lardon Lardon
Eggs Egg
Cream Cream
Basil Leaves Basil Leaf
Parmesan Parmesan
Seasoning Seasoning
Linguine pasta Linguine pasta

The Smyths - Mam's Creamy Carbonara

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35 min


  1. Throw lardons (or left over rashers of bacon, even sliced cold ham) onto a dry frying pan and cook on high heat until really crispy.
  2. Break three eggs and add lots of Parmesan and a small tub of cooking cream and season well, beat well together. Cook pasta and drain and return to saucepan.
  3. Add sauce and bacon to pasta. Mix well and the eggs and cream cook from heat of linguine. Sprinkle with finely grated Parmesan and hey presto.

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