PASTA CARBONARA

Serves 4

         1 tablespoon olive oil

         250g diced bacon or shredded ham

         4 cloves garlic, crushed

         3 eggs

         300ml cream

         3 teaspoons Dijon mustard

         125g grated tasty cheese

         ½ cup freshly grated parmesan

         3 teaspoons smooth tomato chutney (or relish or sauce)

         salt and pepper

         4 cups hot cooked pasta

         1–2 tablespoons chopped parsley (optional)

         ½ cup freshly grated parmesan, extra

Heat the oil in a large saucepan over medium–high heat. Sauté the bacon or ham until crisp, and then add the garlic and sauté for 1 minute more.

Whisk the eggs, cream and mustard together until well combined, then stir into the bacon and garlic mixture.

Cook over low heat, stirring constantly until the sauce just begins to thicken (do not boil). Mix in the cheeses and stir until melted, then stir in the chutney, and salt and pepper to taste.

Stir the sauce through the hot cooked pasta.

Serve sprinkled with chopped parsley, if using, and extra parmesan cheese.