SUN-DRIED TOMATO AND PARMESAN CARBONARA The ingredients for this recipe can easily be doubled to serve four. Why not try it with plenty of garlic bread and a big green salad? 6 ounces tagliatelle 10 sun-dried tomatoes in olive oil, drained 2 eggs, beaten 2/3 cup heavy cream 1 tablespoon whole-grain mustard 2/3 cup freshly grated Parmesan cheese 12 fresh basil leaves, shredded Salt and pepper Fresh basil leaves, to garnish Crusty bread, to serve

Cook the pasta in boiling salted water until it is just tender but still retains a little bite (al dente).

Meanwhile, cut the sun-dried tomatoes into small pieces.

Beat together the eggs, cream and mustard in a bowl, adding plenty of salt and pepper, until they are well combined and smooth. Do not allow the mixture to become frothy.

Drain the pasta and immediately return to the hot saucepan with the cream mixture, sun-dried tomatoes, Parmesan cheese and shredded fresh basil. Return to very low heat for 1 minute, stirring gently, until the mixture thickens slightly.

Adjust the seasoning and serve immediately, garnished with basil leaves. Serve with plenty of crusty bread.

Serves 2.

[Best-Ever Vegetarian, Linda Fraser]