Bacon and Chicken Carbonara Pasta

• • 2 teaspoons olive oil
  • 200g sliced pancetta, roughly chopped
  • 3 garlic cloves, crushed
  • 1/4 onion (thinly sliced)
  • 2 egg yolks (at room temperature)
  • 2 eggs (at room temperature)
  • 1/2 cup thickened cream
  • 75g parmesan cheese, finely grated
• 
  Cook pasta in a large pan of boiling salted water according to the packet instructions. Meanwhile, heat oil in a frypan over medium heat. 
  Heat oil in a large, non-stick frying pan over medium heat. Add onions, pancetta and garlic. Cook, stirring, for 5 minutes or until pancetta 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 pancetta mixture to pasta. Season with salt and pepper. Toss over low heat until well combined. Serve with remaining parmesan.

Clam Chowder Soup

Portion for 4 small bowls

- Pork belly (4 small pieces)
- 2 tbs of butter
- 1/2 Yellow Onions (small pieces)
- Chopped Celery
- Chopped Carrots
- Chicken Broth (1 cup)
- Cream (1/4 cup)
- Frozen clams (1 cup)
- Powder

Oil your pot, add in your pork belly. Stir for 5-6 minutes until golden brown. Add in butter, 2 table spoons of flour, stir and add chopped onions. Stir for 2 minutes, add carrots and celery. Add salt and pepper. Add in chicken broth and milk if available. Boil at low heat for 20 minutes. Chop half of clams in small pieces. Add more water to your pot until good consistency. Add chopped clams, boil for another 5-8 minutes. Add cream. Stir well, add the rest of the clam and more salt to taste. Add flour and water if soup is not thick enough. Serve.