A bowl of dreamy Pasta Carbonara

Pasta Carbonara might be the perfect meal for you tonight. Chef Kyle Norris from the Beverly Hills Hotel in Umhlanga in Durban can conjure up taste sensations you never knew existed. 

 
Ingredients

1 500g linguine or spaghetti
6 strips bacon, diced
4 egg yolks
1 cup grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup fresh flat-leaf parsley, chopped

Preparation

Cook the pasta according to the package directions.

Meanwhile, fry the bacon in a large skillet over medium heat. Transfer to a paper towel and reserve the drippings.

In a large bowl, whisk the egg yolks. Still whisking constantly, add 2 tablespoons of the drippings. Working quickly, add the drained pasta and Parmesan to the yolk mixture and toss to combine. Add the salt, pepper, parsley, and bacon. Serve immediately. (The heat of the pasta cooks the eggs, but not thoroughly.

Tip: Use a pair of clean scissors or kitchen shears, not a knife, to dice the bacon. It's much quicker and makes less of a mess