Pasta Dishes

 

Fettucine Carbonara

Easy restaurant quality carbonara made in a flash. A recipe that I like to adapt and usually include shallots/chives as well as mushrooms and lots of bacon. You can also include garlic in this recipe.

Ingredients

Serves: 4

• 8 rashers bacon
• 450g fettuccine
• 4 eggs
• ½ cup (60g) grated fresh Parmesan cheese
• 1¼ cups (300ml) cream
• Black pepper
• bunch of shallots/chives
• 1 small onion, chopped
• mushrooms (quantity as desired)

Preparation method

Prep: 10 minutes | Cook: 12 minutes

 

Trim bacon and cut into chunks. Fry in fry pan over medium heat until crispy, remove and drain on a paper towel. Cook onion, shallots and mushrooms and put aside.

 

Boil a large pot of water add a splash of olive oil and a pinch of salt and cook the fettuccine for 9-10 minutes, or till al dente. Drain and return to pot to keep warm.

Beat the eggs, cheese and cream in a bowl, then add the bacon and vegetables. Pour over the pasta in the pot and toss gently with tongs.

Return the pan to a very low heat and cook for 1 - 2 minutes, or until slightly thickened - don't overheat or the eggs will scramble. Season well with black pepper and serve.