• Pasta, Fusilli, One bowl full
  • White Onion, 1/2
  • Leek, 1/4
  • Bacon Lardons, 150g
  • Cooking Cream, 300ml
  • Egg Yolk, 1


  • STEP 1
    Bring your water to a boil and boil your pasta until it is Al Dente. It will continue cooking in the sauce at the end.
  • STEP 2
    Thinly slice your onions and leeks so the onions are almost translucent. Fry these off in a little Virgin Olive or Rapeseed oil until softened. Remove from the pan.
  • STEP 3
    In the same pan, fry off the lardons until cooked to your desire, soft or crispy. Once cooked, add back in the onions and leeks. Cover with the cream and simmer to reduce the sauce, stirring occasionally. The cream can be replaced if intended, it could be made into a white wine sauce or could be replaced with tinned tomatoes.
  • STEP 4
    Take the sauce of the heat and stir though your egg yolk. This will thicken the sauce and make it glossy.
  • STEP 5
    Add your cooked pasta into the sauce and stir thoroughly. Plate up and serve with some finely chopped parsley sprinkled over the top.

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