Carbonara Sauce

2 teaspoons olive oil
200g sliced bacon, roughly chopped
3 garlic cloves, crushed
2 egg yolks (at room temperature)
2 eggs (at room temperature)
1/2 cup thickened cream
75g parmesan cheese, finely grated

Heat oil in a large, non-stick frying pan over medium heat. Add bacon and garlic. Cook, stirring, for 5 minutes or until bacon is crisp. Drain on paper towel.

Whisk egg yolks, eggs, cream and three-quarters of the parmesan together in a bowl. Season with salt and pepper.

Add egg mixture and bacon mixture to pasta.Season with salt and pepper. Toss over low heat until well combined. Serve with remaining parmesan.