Linguine Alfredo

Recipe for 2 big eaters

180 gm linguine/fettucine, boiled in sufficient water with a tablespoon of salt till al dente
1 onion, diced
3 pips garlic, chopped or pressed
100 gm bacon strips, cut into small pieces (optional)
50 gm grated emmental cheese (use mozarella in the Philippines)
50 gm grated parmesan cheese
200 ml cream + 400 ml milk, hot
Chopped parsley to garnish

Fry the bacon in 5 tablespoons oil till crispy. Drain the bacon from the oil and put it aside. In the same pan with the oil, fry the onion for two minutes (it should remain slightly crunchy). Add the linguine and garlic to the pan. Stir and mix well with the diced onion and oil. Turn down heat. Add the grated emmental/mozarella and parmesan cheese. Pour in the hot cream and milk. Mix quickly, allow cheese to melt ( a matter of a minute). Put into serving dish. Sprinkle crispy bacon and parsley on top.