Japanese carbonara

Method

1. Mix Egg yolks, Parmesan, dash soy sauce and mayo together with cracked pepper.
2. Cook bacon bits until crunchy in frypan, set aside
3. Cook pasta in salted water, once done add to frypan using tongs with bacon, add egg yolk mix and mix all together adding tablespoons of pasta water until you get the right consistency. Serve twirled on a plate, sprinkle with diced shallots, and more Italian cheese eg Parmesan to serve. Optional - crunchy chilly sauce drizzled on top to serve. For something different, add a teaspoon of wasabi when mixing pasta and egg yolk mix. For extra meat and seafood lovers, cook green garlic prawns and mix through pasta & egg mix when cooked.