Ok I admit it, I have been an absolutely terrible nacho-er of late. Having recently seen your real face I know you have a lot of ridiculous requests for me to invent new food without various ingredients that you want to avoid and some that will re-heat well… Well I start 2016 with this one (which conforms to none of your requests) but there we are. This is a classic Jamie derived pasta that you need to know for when you get over yourself. You can replace the courgettes for mushrooms for a more traditional version. Here goes.

Ingredients 

• Smoked bacon (small pack of lardons or 3 rashers ish)
• Courgettes (packet of baby ones from waitrose look the best but 1 normal one will also do fine)
• Fresh thyme (7 sprigsish)
• Double cream 70ml
• 3 Egg yolks
• 2 large handfuls of Parmesan
• Salt and lots of pepper
• Penne pasta approx 200g

Method 

1. Boil the kettle and get the pasta in a pot to boil, add a generous pinch of salt to the boiling water.
2. Put a large heavy based pan (casserole, deep frying pan, wok all fine) If using a bacon rashers chop into little lardons add to the pan. (If using lardons obviously just add to pan) let them sizzle.
3. Chop the mini courgettes into little slices and stir them into the bacon-y oil. If using a big courgette quarter lengthways, slice and add.
4. Stir all together and add a very generous amount of pepper. Strip the leaves off the thyme stalks and add. Turn off the heat and set this pas aside.
5. Make your sauce base – Measure 70ml of double cream into a measuring jug. Break the eggs and separate the yolks from the whites. Add the egg yolks to the cream. Add two handfuls of grated Parmesan to the jug as well and then stir together with a fork till combined.
6. Once the pasta is cooked then drain saving some of the cooking water in a cup.
7. Add the pasta and the sauce mix to the courgettes and bacon put the heat back on underneath and stir all together. Add some of the cooking water to make the sauce looser and shiny.
8. Serve and eat quickly

(no problem for you)