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2 egg yolks
⅓ cup cream
⅓ cup grated parmesan
1 tablespoon minced parsley
¼ teaspoon salt
½ teaspoon red pepper flakes
¼ pound bacon, cut into lardons
½ pound angel hair
Whisk the eggs, cream, Parmesan, parsley, salt and the red pepper together in a bowl. Fry the bacon until crisp, drain and set aside. Prepare the pasta per package directions. Drain the pasta and while still warm, pour the cream mixture into the pasta and stir over low heat for one to two minutes. Crumble the crisp bacon over the top & serve with additional Parmesan, fresh cracked pepper and minced parsley.
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