Carbonara

500g tagliatelle pasta	2 T grated fresh parmesan cheese
1 T olive oil	1 T cornflour
4 bacon rashers, thinly sliced	2 T water
300 ml cream	1/2 C chopped fresh basil
1/3 C dry white wine	6 green shallots, chopped
2 tsp. seeded mustard

Add pasta to large panof boiling water, boil uncovered until just tender. Drain.Combine pasta and oil. Serve pasta topped with sauce.

Cook bacon in pan until crisp. Stir in cream, wine, mustard, cheese and blended cornflour and water. Stir over heat until sauce boils and thickens. Stir in basil and shallots.

Serves 4

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Revised: 23 Apr 1997 15:08:36 +0800.