Serves
4
Fettuccine Carbonara
The fettuccine may be swapped for tagliatelle or other pastas of your choice, just be aware you may have to adjust the volume of the sauce.
If your sauce is too thin, save some of the pasta water before you drain it and add some it during step 5 to assist in thickening it.
Ingredients
- 375g fettuccine
- 2-3 spring onions
- 200g bacon
- 2 garlic cloves
- 20g butter
- 2 eggs
- 2 egg yolks
- 1/2 cup thickened cream
- 1/3 cup parmesan
Method
- Begin cooking pasta as per packet instructions.
- Chop spring onion into thin slices. Chop bacon into 2cm squares. Crush garlic.
- Melt butter in a pan over a medium heat and add the garlic. Cook the bacon and then add the spring onion. Turn off the heat once the spring onions have gone soft.
- In a seperate bowl, whisk eggs, yolks, cream, and parmesan.
- Add cream mixture and cooked bacon to drained pasta, continously stirring on a low heat until pasta is coated. Be cautious of heating for too long as the eggs may scramble.